Perfect Muesli (High-Fiber)

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This easy muesli is a healthy, high-fiber breakfast I constantly keep in rotation. It's easy to prep, stores well, and is perfectly filling!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast

Cuisine: American, Australian

Keyword: Breakfast, High Fiber Breakfast, High-Fiber Recipe, Muesli, muesli recipe

Servings: servings

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.

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!