This homemade muesli is a healthy, high-fiber breakfast I constantly keep in rotation. It’s easy to meal prep, stores well, and is perfect for a filling yet refreshing start to my mornings.
Why This Muesli Is My Go-To
- It has more fiber than other recipes. Most basic muesli recipes lean heavily on oats and dried fruit, but I’ve included both chia seeds and flaxseeds. This bumps it up to about 7 grams of fiber per serving and makes it noticeably more filling!
- It’s unsweetened. Many store-bought options (and other recipes online) contain added sugar. You can always drizzle a little maple syrup at the end, if you’d like it a bit sweeter, but I’ll leave that up to you.
- It makes me feel so darn good! Thanks to all the fiber, nutrients, good fats, and whole grains, this is a breakfast that has made a big difference in my gut and digestive health.
I developed this muesli specifically so that I could have another high-fiber breakfast option. Lately, I’ve been more intentional about incorporating high-fiber ingredients into all my meals. And while I do love a simple scrambled eggs brekkie, I also wanted something that I could prep and store in the pantry (for when I’ve only got mere minutes to get healthy food in my belly).
Now, this muesli may look a lot like my plain oatmeal or overnight oats (the base is also oats), but the texture is loose and textured. So it eats more like a cereal!
But there’s one this to remember when serving up this muesli, and that’s the “gelling” nature of the chia seeds and flaxseeds. This means that you do need to soak it in milk for at least 10 minutes. But that’s honestly a benefit, because it also makes the muesli easier to digest!
Key Muesli Ingredients
- Rolled oats: I always use old-fashioned rolled oats. They hold their texture after toasting and soaking. I’ve tested this recipe with quick oats, but they soften too much and lose that chewy bite that makes muesli so satisfying.
- Nuts: I like a mix of almonds and pecans for both crunch and flavor. Almonds stay firm and slightly crisp, while pecans add a softer, buttery texture. But you could also use walnuts, pistachios, Brazil nuts, or your really any of your favorite nuts.
- Seeds: This is where the fiber boost really comes in! I use a mix of chia seeds and flaxseeds (both high in fiber and omega-3’s), while the pumpkin seeds add protein, minerals, and crunch.
- Dried fruits: I love using both raisins and dried cranberries for a mix of sweetness and tang. But you could also use dried apricots, chopped dates, dried figs and more! Just don’t overdo it, as more dried fruit will increase the sugar levels.
- Coconut flakes: I didn’t always include coconut, but after testing it, it made the muesli feel more “granola-like” without adding extra sugar. It’s also super tasty after it’s been toasted!
- Cinnamon: I’ve always loved a touch of cinnamon with breakfasts like this. It complements the oats and nuts without making it taste like a full-on dessert.
Find the complete recipe with measurements below
How To Make Muesli
First, toast the oats, nuts, and seeds. On a rimmed baking sheet, add the oats, almonds, pecans, and pumpkin seeds, and stir to combine. Bake for 10 to 12 minutes at 350°F (175°C), until lightly golden and fragrant. You’ll start to smell the nuts toasting before you see much color.
Next, toast the coconut. Sprinkle the coconut flakes on the baking sheet and bake for another 3 to 5 minutes, until the coconut flakes are lightly golden. Let everything cool completely—this is what helps it stay crisp instead of softening too early.
Lastly, mix everything together. Add the cooled oats and nuts to a large mixing bowl along with the chia seeds, flaxseed, dried cranberries, raisins, and cinnamon. Toss to combine. Then, enjoy a ½ cup portion with your favorite milk, yogurt, and/or fresh fruit.
Soaking tip: I always let it soak in milk for at least 10 minutes before eating. The chia seeds and flaxseed soften, and the whole mixture becomes creamier without losing that signature muesli texture.
Ways I Enjoy Muesli
Most mornings, I keep it simple with a scoop of muesli and milk. It’s super easy to portion it out and soak. One less thing to think about in the morning! But if I want something more filling, I’ll add:
- Greek yogurt for extra protein.
- Sliced banana or berries for sweetness (I always have these on hand).
- A drizzle of maple syrup or honey if I want it slightly sweeter.
Storage Tips
➜ Store it in a cool, dry place. Once the muesli has fully cooled, transfer it to an airtight container and keep it in your pantry. It’ll stay fresh for about 2 to 3 weeks, though I usually go through it much faster than that.
➜ Keep the dried fruit separate (optional, but worth it). This keeps the muesli from getting too soft over time, especially if your kitchen runs warm.
Common Questions
Not all muesli recipes require soaking, though this one does (again, due to the chia and flaxseeds which need time to gel). Some mueslis are more granola-like, and you can simply mix them with yogurt.
While I’ve developed this recipe to include oats, my macadamia muesli is 100% grain free. So check that one out if you don’t want oats.
Not quite. Bircher muesli is a specific style of muesli that has a few defining characteristics, like it’s always soaked, it includes freshly grated apple, often has lemon juice for brightness, and it’s not toasted. If you’d like to see me make another recipe for Bircher muesli, let me know in the comments below!
It sure is! Just make sure to buy certified gluten-free oats and you’re good to go.
More High-Fiber Breakfast Ideas
- Chia Pudding: Another go-to breakfast meal prep.
- Acai Bowl: So sweet and refreshing.
- Blueberry Smoothie: Perfect for a quick brekkie.
- Clean & Lean Breakfast Bowl: A nutritional powerhouse.
- Or give these other high-fiber breakfast ideas a try!
If you make this muesli recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’d like to see more healthy food inspiration and exclusive content, join my free email community here.
Description
Ingredients
- 3 cups rolled oats
- ½ cup sliced almonds
- ½ cup raw pecans, roughly chopped
- ½ cup pumpkin seeds
- ½ cup unsweetened coconut flakes
- ½ cup dried cranberries
- ½ cup raisins
- ¼ cup chia seeds
- ¼ cup ground flaxseed
- 1 teaspoon ground cinnamon
Instructions
- Toast the oats, nuts, and seeds. Preheat the oven to 350°F (175°C). On a rimmed baking sheet add the oats, almonds, pecans, and pumpkin seeds, and stir to combine. Bake for 10 to 12 minutes, until fragrant.
- Toast the coconut. Sprinkle the coconut flakes on the baking sheet and bake for another 3 to 5 minutes, until the coconut flakes are lightly golden. Let cool to room temperature.
- Mix everything together. Add the cooled oats and nuts to a large mixing bowl along with the chia seeds, flaxseed, dried cranberries, raisins, and cinnamon. Toss to combine.
- Serve or store. Serve a ½ cup portion with your favorite yogurt, milk and/or fresh fruit. Pro tip: I recommend letting the muesli soak in milk for at least 10 minutes to soften the chia seeds and flaxseeds. Transfer the remaining muesli to an airtight container and store at room temperature for up to 1 month.
Lisa’s Tips
- You should get about 12 servings of ½ cup serving size.
- There is no sugar or sweetener added to this muesli recipe. If you’d like a sweeter muesli, you can add maple syrup, honey, or your favorite sweetener.
- When you store this recipe, some of the chia seeds and flaxseeds may settle towards the bottom. So just give the muesli a good shake in your storage container to remix everything!
Nutrition
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My Favorite Muesli Container
I first mentioned these glass containers more than 9 years ago on my pantry organization YouTube video, and I still love them! While my pantry organization has changed a bit from those apartment days to my new home, I continue to use various sizes of Weck jars, including these cylindrical jars. I especially love that they’re PERFECT for storing a batch of this muesli and exactly the right size!
