Homemade Muesli

reading time: 1 min

I love making granola and muesli in my oven! It always smells so lovely, of roasted nuts and cinnamon and sweet fruits, like Christmas almost

But the taste is even better! Roasted, slightly caramelized raisins, soft but crunchy figs, banana chips, nutty almonds... you don't even need to bake the ingredients, this could be a RAW recipe, but if you ask me, roasting brings out the flavours so well, I wouldn't wanna miss it!

In a nutshell, muesli is an uncooked mixture of nuts, seeds, grains, dried fruits, and spices. It can be eaten in many ways - mixed with nut milks, yoghurts, fruit juices, or eaten straight like that. It's a very popular dish in Switzerland and here in Germany as a light breakfast and a great source of nutrition as it is full of fiber, protein, healthy fats and carbohydrates.

So what's the difference between granola and muesli? ... is what i was asking myself as i typed the title of this post. Basically muesli and granola contain the same ingredients - except that granola typically involves both oil/fat and sugar/sweetener and is baked, such as my Homemade Granola. Muesli on the other hand doesn't contain added oils, sugars, and is eaten raw/uncooked. So yeah, i cheated a little bit. But like i said, this recipe works perfectly both raw and baked.


Preparation time: 30 mins (or 5 minutes if RAW)
Main ingredients: oats, nuts, dried fruit
difficulty level: easy
makes: 3 cups
suitable for: vegan, lactose-free, gluten-free, optionally raw

2 cup rolled oats (use gluten-free if intolerant to gluten!)
1 cup mixed nuts, whole or chopped (walnuts, almonds, pecans, cashews, hazelnuts)
1 cup dried fruits, chopped (figs, raisins, raisins, apricots...)
pinch of sea salt
pinch of nutmeg 
1 tbsp ground cinnamon
100g apple sauce (optional)

Note: This recipe is meant to be adapted to your tastes and to what you have on hand. So, if you like dried fruit, add it; if you don't, don't; the toasted muesli is delicious on its own or with fresh fruit. Also, if you know you like puffed cereal, go ahead and buy it, but if you are not sure, taste the muesli on its own first — otherwise you might find yourself with an enormous bag of puffed amaranth and not know what to do with it.


Preheat oven to 325°F / 160°C. (If you prefer the raw, unbaked version, feel free to skip this step.)

1. In a big bowl, combine all listed ingredients except for the dried fruits. Stir well. I added some sugar-free applesauce for some sweetness and more clustering, but that is up to you of course.

2. Spread the mixture onto a baking sheet lined with parchment and toast it in the oven for about 5 minutes. Add the chopped dried fruits, stir carefully, and return to oven for another 5 minutes. (otherwise the fruits would burn)

(Again, for the raw version skip steps 2-4 and just mix the ingredients together in a jar.)

3. The muesli is done when it is toasted and lightly golden.
4. Remove from oven and allow to cool completely. Once the toasted muesli has cooled, you can add whatever dried fruit (shredded coconut, banana chips, apple rings...) and/or puffed cereal you have on hand, though it is totally delicious without any of these additions.

5. Now you can use it to your heart's desire: with (plant) milk, (soy) yoghurt, or just as a snack in-between.

Store in an airtight container.

This is supposed to last for up to 2 weeks, but knowing me it will be gone in 2 days, haha!


Müsli selbstgemacht


2 kleine Tassen kernige Haferflocken (glutenfreie, wenn du eine Glutenintoleranz hast!)
1 kleine Tasse ganze oder gehackte Nüsse (Walnüsse, Mandeln, Pecanüsse, Cashews, Haselnüsse)
1 kleine Tasse Trockenfrüchte, kleingeschnitten (Feigen, Rosinen, Bananenchips...)
Prise Meersalz
Prise Muskat 
EL Zimt
100ml ungesüßtes Apfelmus (optional)


Ofen auf 160°C vorheizen. (Wenn du dein Müsli roh, ungeröstet bevorzugst, lass diesen Schritt einfach weg!)

1. In einer großen Schüssel alle Zutaten mit Ausnahme der Trockenfrüchte zusammengeben. Gründlich vermengen. Ich habe noch etwas ungesüßtes Apfelmus für mehr Süße und Klumpigkeit hinzugegeben, aber das ist absolut euch überlassen.

2. Die Mischung auf einem mit Backpapier ausgelegtes Backblech verteilen und für ca. 5 Minuten rösten. Dann die kleingeschnittenen Trockenfrüche zugeben, vorsichtig mit einem Holzlöffel untermischen und dann weitere 5 Minuten backen lassen. (sonst brennen die Früchte an)

(auch hier gilt: wer sein Müsli lieber roh mag, kann getrost die Schritte 2-4 überspringen und einfach alle Zutaten in einen Behälter füllen!)

3. Das Müsli ist fertig, wenn es golden geröstet ist.  

4. Aus dem Ofen nehmen und abkühlen lassen. In einem luftdichten Behälter aufbewahren.

5. Das Müsli könnt ihr jetzt nach eurem Belieben verwenden: mit (pflanzlicher) Milch, (Soja-)Joghurt, oder einfach so als Snack zwischendurch. 

Dieses Rezept soll sich bis zu 2 Wochen halten, aber so wie ich mich kenne, wird es nach spätestens 2 Tagen aufgefuttert sein, haha! :)

I'm happy to announce that this was featured at the Two Uses Tuesday Party by Purfylle as well as at the Celebrate It! Party by The Freshman Cook!! Thank you once again for making my day :)


“Homemade muesli is so much less sugary than the expensive store-bought brands that often contain nothing but rather dusty-tasting grains and too many raisins” ~ Ghillie James.

So banish boxed cereal with dusty-tasting grains from your morning routine and make your own muesli for an easy, healthy breakfast! :)


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