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Home » Breakfast & Brunch » Quick And Easy Homemade Muesli Recipe

Quick And Easy Homemade Muesli Recipe

Author: Karon Grieve Published : May 2016

Recipe
homemade muesli
homemade muesli
homemade muesli

When you want a healthy breakfast cereal muesli is the way to go. But homemade muesli knocks spots off anything you can buy in the shops, it really is the healthiest and tastiest option of all!

homemade muesli on breakfast table with spoon and milk behind

Why you’ll love this recipe

  • While porridge is great for the colder winter months, muesli comes into its own come Spring. It’s lighter but still just as filling and packed with goodness.
  • Making your own homemade muesli means that you are in charge of what’s in there, you can make it to suit your own tastes
  • There is no added sugar or salt in this recipe which makes homemade muesli far healthier than store-bought muesli
mixing all the ingredients in a big bowl with wooden spoon

Ingredients

Nuts – I like to use a mixture of flaked almonds. chopped almonds, brazils, pecans, pistachios and pine nuts. Honestly just use your favourite nuts here, whatever you have to hand.

Seeds – I’ve used a mix of pumpkin seeds, sesame seeds, sunflower seeds, chia seeds and flax seeds. Again, it’s entirely up to personal taste here.

Cereal – porridge oats and quinoa flakes are my choice for my muesli.

Spices – Get creative here with your favourite spices. I’ve used ginger, turmeric and cinnamon. All tasty and all super healthy too

top down shot of bowl of muesli

How to make muesli

This isn’t so much a recipe or even a food construction job, it’s simply a case of tossing lots of gorgeous goodies together.

The only cooking required is to toast some coconut flakes and nuts before you start.

Toasting nuts and seeds

Toast the nuts first in a dry pan doing the larger ones first and removing from the pan the minute they start to go golden and release that gorgeous nutty aroma. Tip them on to a plate and then toast the smaller nuts and do the same.

Now toast the coconut flakes in the same way.

You are going to go through the same process with the sesame, pumpkin, sunflower and flax seeds.

Mix it up

In a big bowl mix together all your aromatic nuts, seeds and coconut flakes along with some flaked quinoa, porridge oats and a lovely little spice mix of cinnamon, ginger and turmeric.

These add flavour and health-boosting benefits so you can’t go wrong. Add the chia seeds, stir it all really well and ladle into a big jar.

spoonful of muesli being lifted from the bowl

Make muesli in batches

I make my homemade muesli in big batches as it keeps well for a month is a big sealed jar ready for use at breakfast time or when I just want to grab a quick handful for a nutritious snack at any time of day.

Serving ideas

Serve your homemade muesli with your choice of milk and some berries or any chopped fruit for a bit of extra flavour, colour and texture.

use homemade muesli as a topping for a simple dessert like fruit and joghurt to give extra crunch and flavour.

Use this as a crumble topping, the muesli is far healthier than a standard crumble.

larder links

Looking for more great healthy breakfast ideas? Then check these out before you go;

Refined sugar free healthy granola

The ultimate guide to porridge!

Homemade coconut muesli

Perfect paleo gluten free porridge

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
homemade muesli on breakfast table with spoon and milk behind

Homemade Muesli

Karon Grieve
Super easy homemade muesli that will make the perfect start to your day.
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Prep Time 5 minutes mins
Cook Time 6 minutes mins
Total Time 11 minutes mins
Course Breakfast
Cuisine British
Servings 8 people
Calories 468 kcal

Ingredients
 

  • 1/2 cup brazil nuts broken up
  • 1/2 cup pecans halved
  • 1/4 cup pistachios
  • 1/4 cup pine nuts
  • 1/4 cup chopped almonds
  • 1/2 cup flaked almonds
  • 1/2 cup coconut flakes
  • 3 tbsp pumpkin seeds
  • 3 tbsp sunflower seeds
  • 2 tbsp flax seeds
  • 2 tbsp sesame seeds
  • 2 cups quinoa flakes
  • 1 cup porridge oats
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tbsp ground turmeric
  • 1 tbsp chia seeds

Instructions
 

  • Toast the nuts, coconut flakes and seeds in batches very quickly in a dry pan using nutes etc in same size so everything toasts evenly.
  • As soon as nuts etc are turning just golden and aromatic, tip onto a plate and move on to next batch.
  • Toast coconut flakes in same way.
  • In a large bowl mix together all ingredients including the spices and the chia seeds.
  • Ladle into a large glass jar and pop on the lid
  • Will keep for up to a month.
  • Serve with milk of choice and some chopped fresh fruit

Notes

vegetarian, vegan, paleo friendly
Serve with almond milk or any milk you like or yogurt.
Use as a topping for desserts and crumbles too

Nutrition

Calories: 468kcalCarbohydrates: 36gProtein: 13gFat: 32gSaturated Fat: 6gTrans Fat: 1gSodium: 7mgPotassium: 403mgFiber: 9gSugar: 3gVitamin A: 27IUVitamin C: 1mgCalcium: 109mgIron: 5mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Breakfast & Brunch

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Comments

  1. plasterers bristol says

    June 7, 2016 at 4:26 pm

    Wow these look awesome. Thanks for sharing this recipe, love muesli.

    Simon

    Reply
    • Karon Grieve says

      June 20, 2016 at 5:57 pm

      Glad you liked it
      K x

      Reply

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