Healthy Homemade Muesli Mix

A wholesome, no-cook muesli base packed with seeds, coconut and dried fruit. Ready in 5 minutes and endlessly versatile.

5 from 2 votes

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Course: Breakfast

Cuisine: dairy free, egg free, gluten free, vegan, vegetarian

Prep Time: 5

Servings: serves

Calories: 181kcal

Ingredients

2 cups rolled oats (180g)
1 cup coconut flakes (40g)
1/3 cup buckwheat groats (55g)
1/3 cup slivered almonds (35g)
1/3 cup pumpkin seeds (pepitas) (45g)
1/3 cup sunflower seeds (45g)
1/4 cup dried cranberries (30g)
1/4 cup sultanas (35g)
2 tsp ground cinnamon

Instructions

Combine all ingredients in a large bowl and stir to mix well.
Transfer to an airtight glass jar or container and store in a cool, dry place. The muesli will keep for up to 4 weeks.

Notes

To serve with yoghurt: Spoon over thick Greek or coconut yoghurt, add a handful of fresh fruit and a splash of milk if you like it looser.

For bircher muesli: Combine 1/2 cup muesli with 1 tbsp chia seeds and 3/4 cup milk of choice. Soak overnight in the fridge. In the morning, stir through a couple of spoonfuls of Greek yoghurt and grated apple or berries.

To bake into granola: Make the muesli mix without the dried fruit. Whisk together 1/3 cup maple syrup or honey and 3 tbsp melted coconut oil, plus a dash of vanilla. Toss through the muesli to coat well. Spread onto a lined baking tray and bake at 160°C (320°F) for about 15 minutes, stirring occasionally so the edges do not burn. Allow to cool completely on the tray — it will crisp up as it cools. Stir through the dried fruit and store in an airtight container.

Nut-free option: Swap the slivered almonds for extra pumpkin seeds or sunflower seeds.

Gluten-free: Use certified gluten-free rolled oats to keep this recipe strictly gluten-free.

Storage: Store in a sealed glass jar at room temperature for up to 4 weeks.

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition