Homemade Muesli

by Daisy

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This is part recipe, part guideline. “Authentic” muesli has a number of variations, most of which claim to be “the” recipe, just like grandma in Switzerland/Austria/Germany used to make.
This version is consistent with what most sources agree are the most important characteristics of good muesli: lots of oats, no added sugar, and dried fruit and nuts. Beyond that, muesli is highly customizable. Some recipes insist on raw, steel cut oats, others prefer toasted, regular oatmeal. It is served with milk, yogurt, or juice, soaked overnight or prepared fresh. It often includes fresh fruit, like the grated apple shown above. In other words, do it your way.


2 cups oatmeal
1/2 cup sliced almonds
1/4 cup oat or wheat bran
1/4 cup sunflower seeds
1 cup dried mixed fruit (chopped apricots, prunes, or dried apples, raisins, etc.)

I prefer to toast the oats, almonds, bran, almonds and sunflower seeds for a few minutes in a dry skillet to bring out the toasty flavor. (Purists be warned: To some, toasting the oats is not authentic).

Add the dried fruit and mix. Store in a airtight container.

To serve, add your choice of liquid and either soak overnight for a creamy version, or mix up right before you serve it. Add fresh, chopped or grated fruit.


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