Homemade Toasted Muesli
A wholesome, crunchy, and customizable breakfast staple that tastes far better than any store-bought box.
Ingredients
- •4 cups old-fashioned rolled oats (360g)
- •1 cup raw almonds, roughly chopped (140g)
- •1/2 cup raw sunflower seeds (70g)
- •1/2 cup raw pumpkin seeds (70g)
- •1/3 cup shredded unsweetened coconut (30g)
- •1/4 cup maple syrup (60ml)
- •2 tablespoons neutral oil, such as grapeseed or melted coconut oil (30ml)
- •1 teaspoon ground cinnamon
- •1/2 teaspoon kosher salt
- •1 cup dried fruit, such as raisins, chopped apricots, or cranberries (150g)
Instructions
- 1
Preheat your oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper.
- 2
In a large mixing bowl, combine the rolled oats, chopped almonds, sunflower seeds, pumpkin seeds, and shredded coconut.
- 3
In a small bowl, whisk together the maple syrup, oil, cinnamon, and salt until well combined.
- 4
Pour the liquid mixture over the dry ingredients and toss thoroughly with a spatula until everything is evenly coated.
- 5
Spread the mixture in an even layer on the prepared baking sheet.
- 6
Bake for 20 minutes, stirring halfway through, until the oats and nuts are lightly golden and fragrant.
- 7
Remove from the oven and let the muesli cool completely on the pan; it will crisp up as it cools.
- 8
Once fully cooled, stir in the dried fruit and store in an airtight container.
💡 Chef tips
- For a nut-free version, replace the almonds with an equal amount of additional seeds or toasted buckwheat groats.
- Always add the dried fruit only after the mixture has completely cooled to prevent the fruit from becoming tough or chewy during baking.
- Store in a glass jar or airtight container in a cool, dark place for up to three weeks, or freeze for up to three months.
✅ How it should turn out
The finished muesli should be golden-brown and crisp with a warm, nutty aroma and a perfect balance of toasted grains and chewy, sweet fruit.