Toasted Maple Muesli is all you need for quick, healthy, satisfying breakfasts every day of the week — and just like granola, this muesli tastes good enough to eat all by itself!
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After a gentle nudge to simply give them a try, many serious skeptics have converted to overnight oats. Realistically, they have a lot going for them:
- Prep-ahead convenience
- Healthy
- Adaptable
- Filling
- …and quite tasty!
Muesli is no different. And while store-bought muesli is good, dare I say that homemade is better!
The following technique is simple and produces a flavor-packed mixture that can be served in the traditional overnight-oats style and is tasty enough to eat by the handful, too. There’s not a hint of the chalkiness that’s often present in store-bought varieties.
For a thoughtful gift, store in a Mason jar and add a decorative bow. (Yesterday someone told me the countdown to Christmas. Didn’t school just start⁉️😳)
A pretty jarful does make a delightful hostess, holiday, or just-because gift.
Readers who have followed my blog for a little while know that I love a little history lesson, so for those who also like to know the origin of things….. Muesli was introduced around 1900 by a Swiss physician by the name of Maximilian Bircher-Benner. It was fed to patients in his hospital, where a diet rich in fresh fruit and vegetables was an essential part of therapy. It was inspired by a similar “strange dish” that he and his wife had been served on a hike in the Swiss Alps.
For this dish, raw, rolled oats were soaked overnight with fresh or dried fruits, seeds, and nuts in milk and a little lemon juice. The softened oat mixture was eaten cold and never cooked.
This hearty, wholesome blend is similar to granola and is equally customizable and versatile. For my favorite grab-and-go breakfast, simply mix with milk, yogurt, or a combination of the two the night before. If desired, add fresh fruit just before digging in.
But there are more options…
Another delightful preparation for Bircher Muesli Jars is described here and easily accommodates dairy-free, vegan, and gluten-free diets.
You can also use this muesli in place of standard rolled oats in your favorite overnight oatmeal recipe. Or scroll down the page for more options…
Though premade muesli can be purchased, making your own has several benefits:
• You can control ingredients. This applies to what you want in your muesli as well as what you don’t want. If desired, you can make your version preservative/gluten/soy-free. Allergic to nuts? Use all seeds. And so on.
• More choices: My version has a hint of maple syrup for flavor but you could leave it out and add a tad more coconut oil or water in its place. And speaking of coconut oil, you could use a fruity olive oil or another oil of choice if you’re not a fan of coconut.
• It’s economical. Do-it-yourself muesli affords a big batch for less money.
• It’s toasted. This small step not only makes the nuts and seeds taste nuttier, it improves the flavors of the oats and everything else, too. I wouldn’t snack on most store-bought muesli as I would granola—it’s similar to eating raw oats—but I do with this lightly crisp, toast version.
Meal prep Bircher Muesli Jars ⇩⇩ for quick and easy breakfasts all week long.
And it’s not only for breakfast! Sprinkle over yogurt or any salad where you might use dried fruit like cranberries or a variety of nuts or seeds for added crunch. A light sprinkle will complement many fall salads—think of options that include apples, pears, and roasted root veggies—and supply a fiber-rich option to croutons.
Toasted Maple MuesliYield: 5+ cups
This simple technique produces a flavor-packed mixture that can be served in the traditional overnight-oats style but is tasty enough to eat by the handful!
Ingredients
- 3 cups (270 grams) rolled oats (use certified GF oats if necessary)
- 3/4 cup (3 ounces) slivered or chopped raw almonds (may also use chopped walnuts or a mix of both)
- 1/3 cup (1-1/2 ounces) raw sunflower seeds
- 1/3 cup (1-1/2 ounces) raw pumpkin seeds (pepitas)
- 1/2 cup unsweetened coconut flakes (I like the large flakes in this recipe; could use shredded)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher or sea salt
- 2 tablespoons (28 grams) extra virgin coconut oil (could substitute a fruity olive oil or oil of choice)
- 2 tablespoons (30 grams) maple syrup
- 1/2 tablespoon vanilla extract
- 3/4 cup mix of dried cranberries, dried cherries, golden or regular raisins, chopped pitted dates, chopped dried apples, and/or chopped dried apricots
InstructionsPreheat the oven to 300 degrees F, and lightly grease a large, rimmed baking sheet. (Or line it with parchment paper for easy cleanup. Parchment paper also makes for an easy transfer to a bowl or storage container later — you can use it like a funnel.)
In a large mixing bowl combine the oats, almonds, sunflower seeds, pumpkin seeds, coconut flakes, cinnamon, and salt. Toss the dry ingredients until well mixed.
In a small microwaveable bowl, melt the coconut oil, and then stir in the maple syrup and vanilla. Drizzle the liquid mixture over the oat mixture, and stir until the dry ingredients are evenly coated with the wet ingredients. Spread the mixture into a thin, even layer on the prepared baking sheet.
Bake for 12-15 minutes. Check on the early side, and as soon as the mixture is starting to turn golden in places, stir and redistribute the mixture into a thin layer. Bake the muesli for another 5 minutes (give or take a few), checking every few minutes, or until the oats are dry and fragrant and the nuts and coconut flakes are golden but not too dark.*
Remove the pan from the oven and let the mixture cool completely. Add the dried fruit — you can do this right on the tray or transfer to a mixing bowl — and toss gently to combine. Transfer the cooled muesli into Mason jars, a zip-top bag or other airtight container. When stored in a cool, dry place, the muesli will stay fresh for approximately one month.
Notes*In my oven, I bake the muesli for 15 minutes, stir, and then bake for 3-4 minutes more. The pieces on the outer edges of the pan will toast somewhat faster than the mixture in the middle of the pan, so be sure to stir from the outer edges inward so that everything cooks evenly. Also note that dark coated baking sheets cook faster than light coated baking sheets.
For a healthy, filling breakfast:•add a splash of your favorite milk and fresh fruit, if desired.
•use in place of oats in your favorite overnight oatmeal recipe
•combine with milk and/or yogurt for a traditional Bircher Muesli. (See easy recipe here.)
•Fresh fruit, yogurt, chia seeds, and extra nuts and seeds are good additions, too.
•sprinkle over yogurt or cottage cheese
•or use as a crunchy addition to salads and in baked goods calling for muesli!
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- 3 cups (270 grams) rolled oats (use certified GF oats if necessary)
- 3/4 cup (3 ounces) slivered or chopped raw almonds (may also use chopped walnuts or a mix of both)
- 1/3 cup (1-1/2 ounces) raw sunflower seeds
- 1/3 cup (1-1/2 ounces) raw pumpkin seeds (pepitas)
- 1/2 cup unsweetened coconut flakes (I like the large flakes in this recipe; could use shredded)
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher or sea salt
- 2 tablespoons (28 grams) extra virgin coconut oil (could substitute a fruity olive oil or oil of choice)
- 2 tablespoons (30 grams) maple syrup
- 1/2 tablespoon vanilla extract
- 3/4 cup mix of dried cranberries, dried cherries, golden or regular raisins, chopped pitted dates, chopped dried apples, and/or chopped dried apricots
Preheat the oven to 300 degrees F, and lightly grease a large, rimmed baking sheet. (Or line it with parchment paper for easy cleanup. Parchment paper also makes for an easy transfer to a bowl or storage container later — you can use it like a funnel.)
In a large mixing bowl combine the oats, almonds, sunflower seeds, pumpkin seeds, coconut flakes, cinnamon, and salt. Toss the dry ingredients until well mixed.
In a small microwaveable bowl, melt the coconut oil, and then stir in the maple syrup and vanilla. Drizzle the liquid mixture over the oat mixture, and stir until the dry ingredients are evenly coated with the wet ingredients. Spread the mixture into a thin, even layer on the prepared baking sheet.
Bake for 12-15 minutes. Check on the early side, and as soon as the mixture is starting to turn golden in places, stir and redistribute the mixture into a thin layer. Bake the muesli for another 5 minutes (give or take a few), checking every few minutes, or until the oats are dry and fragrant and the nuts and coconut flakes are golden but not too dark.*
Remove the pan from the oven and let the mixture cool completely. Add the dried fruit — you can do this right on the tray or transfer to a mixing bowl — and toss gently to combine. Transfer the cooled muesli into Mason jars, a zip-top bag or other airtight container. When stored in a cool, dry place, the muesli will stay fresh for approximately one month.
*In my oven, I bake the muesli for 15 minutes, stir, and then bake for 3-4 minutes more. The pieces on the outer edges of the pan will toast somewhat faster than the mixture in the middle of the pan, so be sure to stir from the outer edges inward so that everything cooks evenly. Also note that dark coated baking sheets cook faster than light coated baking sheets.
•add a splash of your favorite milk and fresh fruit, if desired.
•use in place of oats in your favorite overnight oatmeal recipe
•combine with milk and/or yogurt for a traditional Bircher Muesli. (See easy recipe here.)
•Fresh fruit, yogurt, chia seeds, and extra nuts and seeds are good additions, too.
•sprinkle over yogurt or cottage cheese
•or use as a crunchy addition to salads and in baked goods calling for muesli!
Muesli Baked Oatmeal offers another delicious, make-ahead way to incorporate this mix into a speedy, healthy breakfast.
