I am a total convert to homemade muesli and find it so much less sugary than the expensive store-bought brands that often contain nothing but rather dusty-tasting grains and too many raisins. Plus, you can make it your own and vary it as you like—mixing your favorite grains and throwing in plenty of fruit and nuts. I like to lightly toast the grains as it gives them a less bland taste and adds richness to the muesli—but if you prefer, just mix them from raw.
Grain “flakes” are cut a little thinner than just plain rolled, making them preferable for this recipe. You can buy a muesli base mix if you prefer—just use 2 1/4 cups of the base mix instead of the grains from the recipe—and simply toast it in the oven before adding the seeds, fruit, nuts, etc. Double the quantities if the whole family enjoys it—it will keep for a month or so in a cool dry place.–Ghillie James
LC Oh, The Places You'll Go! Note
The author nailed it when she referred to store-bought brands or muesli as “dusty-tasting grains,” didn’t she? You know it, we know it, everyone reading this knows it. But this little homemade muesli number will upend your notion of boxed breakfast cereal. No cardboard-like, dusty-tasting grains here. We swear. Not only that, but your homemade muesli creation is limited only by the confines of your imagination (and maybe the nut and fruit bins at your local grocery store). If in need of inspiration, take a gander at the variations beneath the recipe as well as the comments from our recipe testers farther below. Then drop us a note with whatever variation you made, just to let us know. Oh, the places you’ll go! One last thing. As for how to serve the muesli, well, grabbing a bowlful on the go with a dribble of milk or a blob of yogurt (and a modicum of honey, if you please) isn’t a bad way to go. Neither is heating it with a little milk (whether from a cow or a nut or a seed or a grain or whatever) and tucking into it while hot. Homemade muesli is also swell stirred into your fave boxed breakfast cereal or even sprinkled over arguably less healthful things like ice cream, in case you’re the sort who indulges in breakfast dessert. Just use that imagination, why don’t you?
Homemade Muesli Recipe
- Quick Glance
- 10 M
- 10 M
- Serves 4 to 6
- 5 cups whole-grain flakes (such as barley, quinoa, Kamut, rye, or spelt flakes, or a mixture)
- 3 3/4 cups oat flakes or quick-cooking oats
- 2 tablespoons wheat bran (optional)
- 3 tablespoons seeds (such as flaxseeds, sunflower seeds, pumpkin seeds, sesame seeds, chia seeds, or a mixture)
- Up to 5 cups mixed dried fruits (such as chopped apricots or dates, golden raisins, raisins, apples, coconut shavings, goji berries, or a mixture)
- 1 cup mixed nuts (such as Brazil nuts, walnuts, cashews, almonds, pecans, or a mixture), chopped
- Chunks of chocolate or dried banana chips (optional)
- 1. Preheat the oven to 350°F (176°C).
- 2. Mix the grain flakes, oats, and bran, if using, on a rimmed baking sheet and spread the muesli so it’s 1/4 to 1/2 inch deep. (You may need 2 baking sheets.) Bake for 6 to 8 minutes, or until the grains look lightly toasted (but not browned) when you stir them with a spoon. Transfer the toasted flakes to a plate or another baking sheet and let cool to room temperature. Dump the flakes in a large bowl. (If you prefer raw homemade muesli, just mix the grain flakes, oats, and bran, if using, in a large bowl and skip the oven part.)
- 3. Stir in the seeds, dried fruits, nuts, and chocolate or banana chunks, if using, as well as anything else you want to add to the grains. Dump the muesli into an airtight container and store at room temperature.
- The Author’s Favorite Homemade Muesli
- Follow the instructions above, using 2 1/2 cups barley flakes, 2 1/2 cups rye flakes, 3 3/4 cups oat flakes, 2 tablespoons wheat bran, 1 1/2 tablespoons pumpkin seeds, 3/4 cup roughly chopped Brazil nuts, 3/4 cup chopped dried apricots and raisins, a handful each broken dried banana chips and coconut shavings, and 3 tablespoons chia seeds.
- Superfood Homemade Muesli
- Follow the instructions above, using 5 cups quinoa flakes, 5 cups oat flakes, 1/2 cup goji berries or dried blueberries, 1/2 cup chopped dates or prunes, 4 tablespoons chia seeds, 2 tablespoons flaxseeds, and 4 tablespoons toasted blanched almonds.
- Gluten-Free Homemade Muesli
- Follow the instructions above, using 2 1/2 cups gluten-free oats, 5 cups quinoa flakes, 2 tablespoons flaxseeds, 2 tablespoons sunflower seeds, 3/4 cup toasted, roughly chopped, whole almonds, and 3/4 cup dried fruit.
- For more variations, see the comments below.
Hungry for more? Chow down on these:
Homemade Muesli Recipe © 2014 Ghillie James. Photo © 2014 Jonathan Gregson. All rights reserved.