In our ever-hectic fast-paced lives, it’s a large challenge to make sure we get our day started with a good, filling and healthy breakfast. Luckily many alternatives can do the trick very nicely, such as my Homemade Muesli. The best part is you can easily make it ourselves. The greatest benefit of this is we know exactly what’s in it, it’s less expensive than the store-bought brands, AND it tastes SO much better.
Here is are two version of Homemade Muesli Recipe. Although they are both super easy, the second version is the fastest. Regardless of which one you make, they are always a favorite with my family and all who visit.
Susan’s Homemade Muesli
Version One – Ingredients: Makes 5 ½ cups
- Large Baking Pan – 12” X 17.”
- 1 ½ cups old-fashioned oats
- 1 cup barley flakes
- 1 cup rye flakes
- ¼ wheat germ
- ¾ cup dried blueberries
- ¾ cup chopped dried mangos
- ¼ cup dried cranberries
- ½ cup flaxseed meal
- ½ cup raw pepita seeds
- ½ cup chopped raw almonds
- ½ teaspoon Kosher salt
- Optional: ½ cup shredded unsweetened coconut
Heat the oven to 350° F. Place the oats, barley, rye, flaxseed meal, wheat germ, almonds, salt, and pepita seeds in a baking pan and stir to combine. Bake for 15 to 17 minutes until toasted. Remove from the oven, mix in the dried fruit and allow to cool. Pour the homemade muesli into an airtight glass jar, label, date, and store in a cool, dry place. The Homemade Muesli will keep up to one month, or in the refrigerator for up to six months.
Version Two – Ingredients: Makes 5 ½ cups
- Large baking pan – 12” X 17.”
- 1 box Organic Multi-Grain Hot Cereal – Trader Joe’s
- ¼ Wheat germ – Bob’s Red Hill
- ½ cup Flaxseed meal – Bob’s Red Hill
- ½ cup raw Pepita seeds – Trader’s Joes
- ½ cup sliced raw almonds – Trader Joe’s
- ½ cup shredded unsweetened coconut – Bob’s Red Hill or Trader Joe’s
- ½ teaspoon Kosher salt
- 2-8oz. Bags dried fruit – Golden Berry Blend and/or Triple Fruit Treat Traders Joes
Heat the oven to 350° F. Place the Organic Multi-Grain Hot Cereal, wheat germ, flaxseed meal, Coconut, almonds, pepita seeds and salt in a baking pan and stir to combine. Bake for 15 to 17 minutes until toasted. Remove from the oven, mix in the dried fruit and allow to cool.
Pour the muesli into a zip lock bags or an airtight glass jar, label, date and store in a cool, dry place. The Homemade Muesli will keep up to one month, or in the refrigerator for up to six months.
Notes: Toasting the grains and nuts enhance the flavor of the final product. The kinds of grains you use are up to you. The ones you must include are oaks and barley, the others are to you and your taste. So experiment a bit to your muesli just the way you like it. Truly the best part is; you can use any combination of chopped nuts and dried fruits you like.
Much like my granola recipe, my homemade muesli can be made ahead of time and is ever ready for those mornings when all you have is a tiny bit of time. I’ll add some milk. If you like, sprinkle on a bit of brown sugar, although it really doesn‘t need it. Along with a good cup of coffee or a glass of my favorite juice, this homemade muesli makes for a great start for any day.
Time to eat…
P.S. Take a moment to check out or purchase some of the tools I used for this “Susan’s Homemade Muesli RecipeRecipe” below. 🙂