I love this recipe because it’s the perfect balance of hearty and flavorful without being overly sweet. Toasting the oats and nuts brings out a rich, nutty aroma, and the chewy bits of dried fruit add a lovely contrast in texture. It’s incredibly versatile — I can enjoy it warm, cold, soaked overnight, or as a topping for smoothies. Plus, it stores beautifully, so I always have a quick breakfast ready to go.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 cups old-fashioned oats 1 cup sliced almonds 1/4 cup coarsely chopped pecans 1/4 cup pepitas (shelled pumpkin seeds) 1/2 cup unsweetened coconut flakes 1/2 teaspoon salt 3/4 teaspoon ground cinnamon 1/4 cup maple syrup 2 tablespoons melted coconut oil 1-1/2 teaspoons vanilla extract 1/3 cup coarsely chopped dried tart cherries or dried cranberries 1/3 cup coarsely chopped dried mango or dried apricots Milk or yogurt, optional, for serving Fresh berries, optional, for serving
Directions
I begin by preheating my oven to 350°F and lining a large 15×21-inch sheet pan (or two smaller ones) with parchment paper.
In a large mixing bowl, I combine the oats, almonds, pecans, pepitas, coconut flakes, salt, and cinnamon. I toss everything together until it’s well mixed. Then I pour in the maple syrup, melted coconut oil, and vanilla extract, stirring until the dry ingredients are evenly coated.
Next, I spread the mixture in an even layer on the prepared pan and bake for 12–14 minutes, stirring halfway through after about 7 minutes. I watch closely near the end — it should turn lightly golden and smell wonderfully toasty.
Once baked, I let the muesli cool completely on the pan. Then I coarsely chop the dried cherries and mango (or whichever fruits I’m using) and stir them into the cooled mixture.
To serve, I enjoy the muesli with my favorite milk or spooned over yogurt. When I’m using milk, I let it sit for a few minutes so the oats soften slightly. I also love adding fresh berries and a drizzle of honey for a bit of natural sweetness.
Servings and Timing
This recipe makes about 6 servings. It takes around 15 minutes of prep and 14 minutes of baking, for a total of 29 minutes.
Variations
I like to change things up depending on what I have in my pantry. Sometimes I add chia seeds, sunflower seeds, or flaxseeds for extra nutrition. For a chocolate twist, I toss in a handful of dark chocolate chips once the muesli has cooled. When I want it fruitier, I add dried pineapple or coconut chips. I’ve even made a fall version with dried apples and a pinch of nutmeg.
Storage/Reheating
I always let the muesli cool completely before transferring it to an airtight container or resealable bag. I store it in a cool, dry place for up to 2 weeks, or in the freezer for up to 3 months. I don’t need to thaw it — I just use it straight from the freezer, which helps keep it fresh and crunchy.
FAQs
What’s the difference between muesli and granola?
Muesli is typically less sweet and not baked with as much oil or sugar as granola. It’s lighter and can be enjoyed raw or toasted.
Can I skip toasting the muesli?
Yes, but I love toasting because it enhances the flavor and adds extra crunch.
How can I make this recipe nut-free?
I replace the nuts with more seeds like sunflower or pumpkin seeds for a similar crunch.
Can I use quick oats instead of old-fashioned oats?
Old-fashioned oats hold up better, but quick oats can work if I want a softer texture.
What kind of dried fruit works best?
I like tart fruits like cherries or cranberries paired with something sweet like mango or apricot for balance.
Can I use honey instead of maple syrup?
Yes, honey works beautifully — I just make sure to mix it thoroughly to coat the oats evenly.
How do I make this recipe gluten-free?
I use certified gluten-free oats to keep it completely gluten-free.
Is muesli healthy?
Yes, it’s full of fiber, healthy fats, and natural sweetness from dried fruit, especially when made with minimal added sugar.
Can I soak muesli overnight?
Definitely. I combine it with milk or yogurt, refrigerate overnight, and enjoy it like overnight oats.
Can I add protein powder?
Yes, I sometimes mix in a scoop of my favorite protein powder for an extra boost in the morning.
Conclusion
This Muesli recipe is one of my favorite make-ahead breakfasts — simple, wholesome, and customizable to any taste. The combination of toasted oats, nuts, and dried fruit creates a deliciously balanced texture and flavor. Whether I enjoy it with yogurt, milk, or fresh fruit, it always feels nourishing and satisfying. It’s the perfect way to start the day on a hearty, homemade note.
This homemade Muesli is a wholesome blend of toasted oats, nuts, coconut, and dried fruit lightly sweetened with maple syrup. Perfect with milk, yogurt, or fresh fruit, it’s a healthy, crunchy, and customizable breakfast that’s ready in minutes.
Ingredients
4 cups old-fashioned oats
1 cup sliced almonds
1/4 cup coarsely chopped pecans
1/4 cup pepitas (shelled pumpkin seeds)
1/2 cup unsweetened coconut flakes
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 cup maple syrup
2 tablespoons melted coconut oil
1 1/2 teaspoons vanilla extract
1/3 cup coarsely chopped dried tart cherries or dried cranberries
1/3 cup coarsely chopped dried mango or dried apricots
Milk or yogurt, optional, for serving
Fresh berries, optional, for serving
Instructions
Preheat oven to 350°F (175°C) and line a large baking sheet with parchment paper.
In a large bowl, combine oats, almonds, pecans, pepitas, coconut flakes, salt, and cinnamon. Toss to mix evenly.
Pour in maple syrup, melted coconut oil, and vanilla extract. Stir until all dry ingredients are coated.
Spread the mixture evenly on the prepared pan and bake for 12–14 minutes, stirring halfway through, until lightly golden and fragrant.
Let cool completely on the pan. Chop dried cherries and mango, then stir them into the cooled muesli.
Serve with milk, yogurt, or fresh fruit, or store for later use.
Notes
Toast the mixture for deeper flavor and extra crunch.
Swap nuts for seeds like sunflower or pumpkin seeds for a nut-free version.
Use honey instead of maple syrup for a slightly richer sweetness.
Add chia seeds, flaxseeds, or dark chocolate chips for extra texture and nutrition.
Store cooled muesli in an airtight container for up to 2 weeks or freeze for up to 3 months.
Enjoy dry, with milk, or soaked overnight for a softer texture.
