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