Last Updated on January 16, 2021 by Sweet and Savoury Pursuits
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Making a big batch of healthy Homemade Muesli with oats is easy, just follow this basic recipe or use it as a guide to create your own favourite toasted muesli.Jump to Recipe Print Recipe
A bowl of Homemade Muesli is an easy healthy breakfast you can feel good about eating. In fact, this healthy muesli recipe is made with heart-healthy ingredients both high in fibre and antioxidants.
Muesli can also be a gluten-free breakfast option as long as you choose oats that are certified gluten-free.
This recipe will make a big batch of muesli which you can use to make a variety of quick and filling breakfasts all week long.
How to Make Muesli?
Making your own homemade toasted muesli cereal is easy and a much healthier solution than store-bought cereal. All you need are a few basic ingredients, and most can be easily replaced by another if you don't have it at home.
This means you can use this muesli recipe as a basic guide which you can adapt to your liking. The one ingredient that you must have for this muesli is oats, the other ingredients can be substituted. Just remember to keep the same proportions.
- Rolled oats. Use certified gluten-free oats for a gluten-free muesli.
- Large coconut flakes. I prefer to use unsweetened coconut flakes.
- Pumpkin seeds
- Sunflower seeds
- Maple syrup
- Coconut oil or other light tasting oil
- Vanilla extract
- Ground cinnamon and salt
- Dried cranberries
Start by preheating your oven. In a bowl, combine all of the dry ingredients, except the dried cranberries, they need to be added after the muesli has been toasted and cooled.
To the dry ingredients, add the melted coconut oil, maple syrup and vanilla. Combine to coat all the dry ingredients with the wet ingredients.
Spread the muesli on one large baking sheet and bake for a total of 20 minutes, stirring mixture and rotating baking sheet half way through the cooking time.
Lightly toasting the mixture in the oven helps to bring out all the flavours and enhances the texture of the ingredients. Toasting the seeds really helps make them crunchier and makes eating muesli even more enjoyable.
Let the muesli cool before adding the dried cranberries or other dried fruit.
How to Serve it?
Muesli can be enjoyed in a variety of ways. You can vary your bowl of muesli by adding a handful of fresh berries or other fresh fruit.
You can eat it as breakfast cereal by topping it with either dairy milk, almond or soy milk. You can also add a handful of muesli to a bowl of yogurt or a smoothie bowl.
You can also top it with milk or yogurt and let it sit overnight in the refrigerator. In the morning you can enjoy it as cold porridge.
Whichever way you decide to eat it, muesli is a nutritious breakfast that will fill you up.
How to Store it:
For maximum freshness, store homemade muesli in an airtight container at room temperature for up to two weeks. You can also freeze muesli in a freezer bag for up to three months.
Calories in Muesli:
Nuts and seeds are healthy and delicious but they are also high in calories. You also have to watch the amount of dried fruit you add as their high sugar content can really increase the amount of calories in a bowl of muesli.
One serving of this muesli contains 252 calories. This does not take into account any substitutions you make to the recipe, added toppings or milk and yogurt.
More Make-Ahead Breakfast Recipes
- Homemade Maple Pecan Granola with Dates
- Healthy Pumpkin Seed Granola
- Homemade Coconut and Seed Bars
- Whole Wheat Double Chocolate Banana Muffins
If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!
- 4 cups rolled oats
- 1.5 cups large coconut flakes
- ¾ cup pumpkin seeds
- ½ cup sunflower seeds
- 3 tablespoons maple syrup
- 2 tablespoons coconut oil or other light tasting oil
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ⅛ teaspoon sea salt
- 1 cup dried cranberries
- Preheat oven to 350ºF.
- In a large bowl, combine the oats, coconut flakes, pumpkin seeds, sunflower seeds, cinnamon and salt.
- Add the melted coconut oil, maple syrup and vanilla. Stir well.
- Spread on one large baking sheet. Place baking sheet on the middle rack and bake for a total of 20 minutes, stirring mixture and rotating baking sheet half way through the cooking time. Pay closer attention to the muesli at the second half of the cooking time and remove from oven when oats and coconut are toasted and golden.
- Let the muesli cool before adding the dried cranberries or other dried fruit.
- Serve with milk of your choice or yogurt. Optional: Top with fresh fruit.
- Muesli can be gluten-free as long as you choose oats that are certified gluten-free.
- Nutrition data doesn't include milk, yogurt or additional toppings.
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