How To Make Easy Muesli

Muesli checks all the boxes of a perfect weekday breakfast. You can make it in advance; it’s packed with whole grains, fiber, protein, and antioxidants; and it’s extremely versatile, both in how you make it and how you eat it. I like to make a big batch over the weekend to last throughout the week, which significantly speeds up my weekday morning routine. It’s toasty, nutty, chewy, and truly satisfying — finally, a breakfast that can hold me until lunch.

• It’s simple. Muesli is super easy to make. All you need to do is toast the grains, nuts, and seeds in the oven briefly to amp up their flavor, and then stir everything together and you’ve got breakfast ready to go for days to come.
• It’s customizable. You can add a combination of your favorite varieties of nuts, seeds, dried fruit, and other mix-ins to make your batch of muesli your own.

• Rolled oats. Avoid quick and steel-cut oats here as they won’t retain the right texture for muesli.
• Wheat bran. Wheat bran is the outer layer of the wheat kernel. You can often find it in the bulk section of the grocery store or purchase it online.
• Almonds. We like sliced almonds here for their texture, but you can substitute chopped.
• Pecans. Coarsely chopped pecans add nutty flavor to the mix, but you can substitute another variety of nut, like walnuts or hazelnuts, if you prefer.
• Pepitas. Pepitas are shelled pumpkin seeds. Raw and unsalted seeds are best for this recipe.
• Unsweetened coconut flakes. These can sometimes be labeled “coconut chips,” “grated coconut,” or “dessicated coconut.” Avoid sweetened coconut flakes for this recipe.
• Dried fruit. We call for dried apricots and cherries, but you can substitute other dried fruits like apples, mango, or dates.

Muesli originated in Switzerland by a physician named Maximilian Bircher-Benner. His version, often referred to as “Bircher muesli,” consisted of raw oats, grated apples, and chopped nuts mixed with lemon juice, water, and sweetened condensed milk.

Today, muesli more often refers to a mix of rolled oats, nuts, seeds, and dried fruit. The main difference between muesli and granola is that while both are made up of grains, nuts, seeds, and dried fruits, muesli is unbaked while granola is baked along with a sweetener and oil to bind the ingredients together.

Because muesli isn’t baked, there’s no sugar or oil needed to bind the ingredients together — although I do like to toast the grains, nuts, and seeds before they’re mixed together to bring out their flavors. Muesli can be served cold (soaked in liquid) or hot (cooked in simmering liquid). Granola, on the other hand, is always served cold, usually with a splash of milk or over yogurt, or even straight out of hand as a snack.

• Overnight Oats-Style. Portion out 2/3 cup of muesli into a small lidded jar, cover with 2/3 cup milk or milk alternative, top with frozen blueberries, screw on the lid, and refrigerate overnight. In the morning, you’re left with a chilled, soaked, softened muesli that’s especially refreshing in the summer. If you’re a fan of chia pudding, throw some chia seeds on top too, which will plump in the milk overnight.
• Cereal Style. Muesli can also be enjoyed like cereal (if I eat it this way, I top it with sliced bananas or fresh berries), stirred into yogurt, or warmed up with milk or water and eaten like oatmeal.
• Folded into baked goods. Try adding muesli to cookies, stirring into muffins, or folding into scones.
• As a topping. Try sprinkling it over smoothie bowls, salads, or nut butter toast.