Are you a muesli eater? If so, have you thought of making your own? It’s really very easy and generally more interesting and a lot healthier than the stuff you buy. This recipe for homemade muesli contains toasted whole grain flakes, dried fruit and plenty of crunchy nuts and seeds.
We eat quite a lot of muesli. Sometimes this is in the form of Swiss style bircher muesli, or overnight oats. Sometimes it’s granola and sometimes it’s just as it comes straight from the jar. But we also often eat toast for breakfast instead. In a bid to have a sightlier healthier breakfast in the mornings, I thought it was time to make our homemade muesli once again.
Healthy Homemade Muesli
Muesli is generally better for you than granola as it contains no added sugar or fat. It’s a mix of flaked whole grains, nuts, seeds and dried fruit. It’s also a bit easier to make.
Normally, I make my homemade muesli with rolled oats. But I like to change things up occasionally. This time I’ve used Hodmedod’s British grown four-grain muesli base. It’s a mix of rolled oats, jumbo oats, rye flakes, naked barley flakes and malted wheat flakes. It makes for a very special muesli indeed.
Sometimes I like to add some nutritious cocoa nibs. These have the added bonus of giving a nice chocolatey crunch. This time I didn’t.
Homemade muesli is especially delicious eaten with yoghurt or with kefir, especially if left to soak for a while. You can also add fresh or stewed fruit. As you can see from the picture above, I have been known to have it with hazelnut milk and yoghurt.
To Toast or Not to Toast
You don’t need to toast muesli ingredients in order to make a delicious and nutritious breakfast. However, toasting the rolled grains, nuts and seeds just brings out the flavours and makes the muesli slightly crispy. Sometimes I toast and sometimes I don’t. So if time is of the essence, don’t toast and don’t worry.
So What’s the Difference Between Muesli and Bircher Muesli?
If you walk down any breakfast cereal aisle in British supermarkets, you’ll see a huge range of muesli brands on offer. We tend to eat it with milk or yoghurt added not long before we down it. Bircher muesli, on the other hand, is the Swiss way of making muesli. The oats and other additions are soaked in milk, yoghurt, cream, fruit juice or water overnight and fresh fruit is added in the morning. This is also now known as overnight oats.
What To Put In Homemade Muesli?
Muesli is incredibly versatile. Really you can make it with any whole grain flake of choice and add whichever dried fruits and nuts you particularly like. This recipe for homemade muesli is really just a guide. Here are some suggestions as to what you can put in your muesli.
- Porridge oats or jumbo oats, malted wheat flakes, rye flakes, barley flakes.
- Puffed wheat, quinoa or rice.
The possibilities here are endless, but here are a few of my favourites:
- dates, apricots or prunes
- pineapple or papaya chunks
- mulberries, blueberries or goji berries
- sour cherries
- Almonds & hazelnuts
- Walnuts & Brazil nuts
- Macadamia nuts
- Pumpkin seeds and sunflower seeds
- Chia seeds, linseeds or sesame seeds
- 1 tbsp bee pollon
- 50g cacao nibs
- 50g crystallised ginger
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Thanks for visiting Tin and Thyme. If you make this homemade muesli recipe, I’d love to hear about it in the comments below or via social media. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it. For more delicious and nutritious recipes, follow me on Twitter, Facebook, Instagram or Pinterest.
Toasted Homemade Muesli. PIN IT.
Homemade Muesli – The Recipe
Healthy Homemade Muesli
- 500 g (1 lb) oat flakes or a mixture of whole grain flakes (I used a mix of porridge oats, jumbo oats, rye flakes, barley flakes and malted wheat flakes)
- 150 g nuts of your choice - roughly chopped (I used a mix of almonds, hazelnuts, walnuts and a few Brazil nuts)
- 100 g seeds of your choice (I used pumkins seeds, sunflower seeds and a few sesame seeds)
- 200 g dried fruit of your choice (I used dates, jackfruit and raisins)
- Place the oats or grains in a large oven proof tray and toast in the oven at 180℃ (350℉, Gas 4) until slightly golden and smelling nutty - about 15 minutes. Give them a stir after the first five minutes or so. Pour into a large bowl, so you can use the tray for the nuts. Leave to cool.
- Toast the nuts and seeds in the oven at the same temperature for about 10 minutes. Stir after the first five minutes. The nuts and seeds shoudl be slightly golden, but not too brown. Leave to cool.
- Chop up any large pieces of dried fruit such as dates or apricots. Add to the bowl along with the cooled nuts. Give a good stir and when the muesli has completely cooled, spoon it into a jar. Alternativley add everything to the jar and give it a good shake.
I’m sharing my homemade falafel with Easy Peasy Foodie for #CookBlogShare.