How To Make Healthy Homemade Muesli

I feel like muesli is a bit of a throwback, you don't see it much in recipe books, or going viral on social media, but I think it needs a comeback. It's kind of a combination between overnight oats and granola being that it's oat based, then you add a variety of nuts, seeds, dried fruit, or chocolate. You can batch prep it like granola and keep it on the counter then soak it overnight like you would overnight oats in plant-based milk. I didn't add any protein powder and still managed to get 26g of protein per serving for this recipe, but you could also add a protein powder to really up your morning protein game. 

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Why You'll Love This Recipe

It's super customizable. 

Incredibly healthy with loads of fibre, healthy fats, complex carbs, and protein. 

High in protein with 26g of protein per serving.

It can be unsweetened or sweetened depending on your preferences. 

 

What You'll Need

Oats, and if you've been on my blog for awhile, you'll know sprouted oats are my preference. They're high in protein and micronutrients than rolled oats.

Nuts and seeds. I used pumpkin seeds and almonds.

Dried fruit. I used chopped Medjool dates.

Cinnamon. My preference for cinnamon is Ceylon cinnamon, but you can also use Saigon cinnamon. 

Sea salt

Soy milk, or another high protein milk option. 

Substitutions

You can use any mix of nuts and seeds that you like. 

If you don't like dates use raisins, chopped dried apricots, dried cherries, or cranberries!

Cinnamon is a great and commonly used spice for sweet breakfast options, but get inventive with it and use cardamom, ginger, or cloves if you like.

If you want to keep it soy free use a different high protein milk option. Soy milk offers 8g of protein per serving so try to find another milk alternative that offers similar protein. Silk brand has a great high protein Almond and Cashew Milk. 

 

Storing

Muesli will last in it's dried state on the counter in a sealed container for a month. Once you add the milk to a serving, you'll add it to the fridge and you'll want to consume it within 12-16 hours. So basically set it overnight like you would overnight oats. 

I use these glass meal prep containers for everything every week and they're great! I use the small ones for bowls like this muesli, overnight oats, and protein puddings, and the larger containers for lunches and dinners. 

More Recipes Like This One

Check out these easy overnight oats recipes next: Berry Crumble Overnight Oats or Chocolate Protein Overnight Oats.

 

Please note: all macros and calories have been calculated to the best of my ability but may vary slightly. 

 

Homemade Muesli 

Recipe makes 4 servings

Macros per serving:

555 cals - 23g fat - 61g carbs - 26g protein

 

Ingredients:

• 2 cups sprouted oats, or sub rolled oats
• ½ cup pumpkin seeds
• ½ cup almonds
• 4 dates, pitted & chopped
• 2 tsp ceylon cinnamon or 1 tsp saigon cinnamon
• 1/2 tsp salt
• 4 cups soy milk 

Optional add-ons to sweeten it up:

• maple syrup to serve
• fresh fruit to serve

 

Instructions:

1. Preheat the oven to 350 F.
2. Add to a sheet pan: rolled oats, unroasted almonds and unroasted pumpkin seeds. *IF your nuts/seeds are already roasted, no need to add them to the pan with the oats, just keep aside.
3. Bake the oats (and nuts/seeds if roasting) for 7-10 minutes. Just until browning. Keep an eye on them so they don’t burn, this can happen quickly.
4. Once the oats (and nuts/seeds) are browned and toasty, add them to a mixing bowl with chopped dates, cinnamon, and salt. If using pre-roasted nuts/seeds, add them in now too.
5. Mix everything together well and divide into 4 meal prep containers.
6. Add 1 cup soy milk to one serving muesli, mix and refrigerate.
7. Continue to add 1 cup soy milk to each portion the night before consuming. This allows for each muesli to only soak for 12-16hrs, giving it a softened texture with a bit of remaining crunch.

 

PRO TIP: 

To remember to add soy milk each night, keep the muesli containers on the counter in a visible spot near the fridge! Add the milk and refrigerate the prepared serving overnight.

 

Enjoy! And let us know in the comments if you make this recipe!