Homemade Muesli

Homemade Muesli Recipe

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:

Testers Choice

Testers Choice
Testers Choice
Lori Widmeyer

May 12, 2014

When I saw this homemade muesli recipe, I thought it looked like something my family would enjoy, but I wondered whether the lack of added sugar would make it a little too bland. On the contrary, it was so full of flavor, it was preferred by my entire family to the store-bought sugary version of muesli. I decided to toast half the batch of grains and oats and leave the remaining half raw. Both ended up being well received, but the combined mishmash that happened when the containers were half empty was everyone's favorite.

The hardest part about this recipe was finding some of the ingredients I wanted. I thought I'd be picking the grains for the first 5 cups ingredients, but I ended up having to go with what I could find, which was barley and quinoa flakes. They were in the organic food section, but I later found some of the other options with nuts, cereals, or baking items at different grocery stores. You may need to ask someone who works at your store where they are. I made this recipe 3 days ago and the muesli has taken on so many forms—it's been added to yogurt (sometimes with honey or a spoonful of jam), added to ice cream (or, in my husband's case, a little ice cream was added to a big bowl of muesli), heated in the microwave for about 90 seconds with a little milk for a warm, thick, creamy breakfast, mixed with store-bought cereal to make it a little more hearty and healthful, combined with peanut butter and sliced bananas, and even poured into a cup to be eaten plain. So versatile, so nutritious, so hearty, and so yummy. It's lacrosse season, and the entire family is training for a marathon and half-marathon, so I think I'll be making this a lot. I'd like to try different versions of the recipe—there are so many options, but I'll definitely make one with no fruit so each person can add exactly what he or she wants. Fresh or frozen fruit would work great in place of dried if added at the last moment.

Testers Choice
Michelle P.

May 12, 2014

This homemade muesli recipe came just in time as we're trying a mostly plant-based diet in our house. I had never made any type of muesli before, and this couldn't have been easier! Especially since I went with the raw version. I must admit that the recipe seemed to make way too large of a batch, so I cut the recipe in half. A week later, it's all gone, and now I'm wishing I'd made the full batch! I used old-fashioned rolled oats, rolled barley flakes, quinoa flakes, wheat bran, flax seeds, and chia seeds. I added dried cranberries, dried blueberries, dried dates, raisins, cashews, and almonds. (And, to a few servings, I added homemade "chocolate chips" made with cocoa, coconut oil, and maple syrup. Num!) It was the perfect healthful breakfast (and sometimes lunch!) with some almond milk. I'm excited to experiment some more and see what else I come up with. And this time I'll be making the full batch!

Testers Choice
Karen Depp

May 12, 2014

This is the perfect DIY code for making homemade muesli. After initially attempting to follow the recipe as written, the devil got the best of me, and I started my own DIY action. I cut the recipe in half, just in case my attempts at being clever were a major fail. I used 1 cup quinoa combined with 1 cup barley and 2 1/2 cups rolled oat flakes. I added 3 tablespoons sunflower seeds and 2 tablespoons pumpkin seeds. I also added 1 cup coconut as well as 1/2 cup chopped walnuts before I roasted it in the oven. (I much prefer my nuts and coconut toasted.) After everything had cooled, I added 1 cup raisins and 1/2 cup chopped prunes. This mix of all the "stuff" seemed to be just about perfect. I usually eat my muesli with yogurt, and this had the right amount of crunch and toasty goodness.

Testers Choice
Helen Doberstein

May 12, 2014

How much do I love this homemade muesli for breakfast? Our family is trying a reduced-wheat lifestyle right now, so this fit right in. I used 3 cups spelt flakes, 2 cups rye flakes, and 4 cups oat flakes. I left out the bran but increased the flax seeds and pumpkin seeds to 4 tablespoons. We added 3 cups dried blueberries and cherries and 1 cup coconut. We finished with 2 cups of mixed nuts, as we're more partial to nuts than fruit. Since the nuts were large, I broke them up a bit into slightly smaller pieces. I also toasted the flakes before combining everything for a little more flavor. Baking the flakes took closer to 10 minutes for the grains to be toasted but not browned. When all was said and done, we had 14 cups muesli in our container. This makes enough for 28 half-cup servings, which is very filling. I had mine with 1/2 cup vanilla rice milk warmed in the microwave for a minute. I will make this again, but it will be a while before I can do so, as there's so much to go through.

Testers Choice
Shannon Parrish

May 12, 2014

If you strive for a healthy start to your morning, then this homemade muesli recipe is the breakfast solution for you. It yields a delicate sweetness from the dried fruit and offers a great chewy texture. I love the overall earthiness of the flavors. You actually feel healthier just eating it! I counted 14 to 16 cups for the quantity. A little muesli goes a long way. I used the following combination and quantity of ingredients:

2 cups barley flakes
2 cups rye flakes
1 cup spelt flakes
3 3/4 cups old-fashioned rolled oat flakes
2 tablespoons wheat bran
3 to 4 tablespoons pumpkin seeds
1 cup dried apricots
1 cup golden raisins
1 cup dried apples
1 1/2 cups dried unsweetened coconut flakes
1/2 cup dried banana chips
3/4 cup almonds
3/4 cup walnuts

I chose to toast the muesli, which I felt enhanced the flavors. And the next time I make it, I'll also toast the nuts and coconut flakes to bring out their individual flavors as well. I enjoyed the muesli two different ways—sprinkled over yogurt with some fresh berries and also warmed with milk to yield more of an oatmeal-like consistency. Both ways were delicious, and I can’t wait to make the recipe again!

  1. Stu B says:

    Once you have it in a jar, what do you do with it? I can’t imagine eating it dry. It would be like eating saw dust. Do you boil it? Do you pu it into puddings and custards or on ice cream?

    • David Leite David Leite says:

      Stu B, check out the LC Note. There Renee mentions eating eat with a splash of milk (hot or cold) like breakfast cereal, with dollop of yogurt, over ice cream.

    • Karen says:

      Don’t forget, the traditional Swiss way to eat meusli — add your milk (of whatever type) ahead of time and let the grains soak. Originally they’d have been soaked overnight, but with flaked grains that might be a bit much. I usually let mine soak about 15 minutes, then add fresh fruit — Peaches! Yes!

  2. Martha in KS says:

    Remember “Pinecones are edible” – Euell Gibbons. Many store-bought granolas/muesli taste like it. This recipe looks like a great balance of ingredients.

  3. Sam says:

    I am just about to make some muesli and came across this site.

    I have some cashew nuts, peanuts (groundnuts here in India), almonds, walnuts, assorted seeds like sesame, pumpkin & melon, dates and raisins. To this I will add flattened red rice and oats. Just found out that it’s best to soak the nuts overnight, so will do that and dry it and mix the whole lot together to get some yummy muesli.

    • David Leite David Leite says:

      Sam, sounds great. Please let us know how it turns out.

    • Renee Schettler Rossi says:

      That sounds spectacular, Sam. I think I’m going to take a cue from you and mimic that as closely as I can, and I’m certain others will as well. Thank you. Look forward to hearing which recipe on the site you try next!

  4. Sam says:

    Tx David & Renee for your interest. Will keep you updated. Found out that the seeds too need to be soaked. So it’s turning out to be a bit longer than I expected. But if I’m going to do it might as well do it the best way possible! I have poppy seeds too, so am wondering if that too can be added. Any ideas?

    • David Leite David Leite says:

      Sam, I can’t imagine why they couldn’t be added.

    • Renee Schettler Rossi says:

      Sam, the seeds don’t need to be soaked, but some say that an overnight soak amplifies the bioavailability of the nutrients contained within. So to soak or not to soak is your call. I wonder if the poppy seeds may all sift to the bottom of the container? But as David said, no real reason not to add them.

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