How To Make Easy Muesli

 Muesli checks all the boxes of a perfect weekday breakfast. You can make it in advance; it’s packed with whole grains, fiber, protein, and antioxidants; and it’s extremely versatile, both in how you make it and how you eat it. I like to make a big batch over the weekend to last throughout the week, which significantly speeds up my weekday morning routine. It’s toasty, nutty, chewy, and truly satisfying — finally, a breakfast that can hold me until lunch.

Quick Overview

A Basic Formula for Making Muesli

4 cups grains + 1 1/2 cups nuts/seeds + 1/2 cup dried fruit

Grains: Rolled oats, wheat bran, whole rye, whole barley, sorghum flakes, quinoa flakes, millet puffs, millet flakes.

Nuts/seeds: Sliced almonds, walnuts, cashews, pecans, pistachios, hazelnuts, sunflower seeds, pepitas, chia seeds, poppy seeds, sesame seeds, unsweetened coconut flakes.

Dried fruit: Dried apricots, dried cherries, dried figs, raisins, golden raisins, currants, apple chips.

Why You’ll Love It

It’s simple. Muesli is super easy to make. All you need to do is toast the grains, nuts, and seeds in the oven briefly to amp up their flavor, and then stir everything together and you’ve got breakfast ready to go for days to come.

It’s customizable. You can add a combination of your favorite varieties of nuts, seeds, dried fruit, and other mix-ins to make your batch of muesli your own.

Key Ingredients in Muesli

Rolled oats. Avoid quick and steel-cut oats here as they won’t retain the right texture for muesli.

Wheat bran. Wheat bran is the outer layer of the wheat kernel. You can often find it in the bulk section of the grocery store or purchase it online.

Almonds. We like sliced almonds here for their texture, but you can substitute chopped.

Pecans. Coarsely chopped pecans add nutty flavor to the mix, but you can substitute another variety of nut, like walnuts or hazelnuts, if you prefer.

Pepitas. Pepitas are shelled pumpkin seeds. Raw and unsalted seeds are best for this recipe.

Unsweetened coconut flakes. These can sometimes be labeled “coconut chips,” “grated coconut,” or “dessicated coconut.” Avoid sweetened coconut flakes for this recipe.

Dried fruit. We call for dried apricots and cherries, but you can substitute other dried fruits like apples, mango, or dates.

Instructions

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1. Toast the grains, nuts, and seeds. Arrange 2 racks to divide the oven into thirds and heat to 350°F. Place the oats, wheat bran, salt, and cinnamon on a rimmed baking sheet; toss to combine; and spread into an even layer. Place the almonds, pecans, and pepitas on a second rimmed baking sheet; toss to combine; and spread into an even layer. Transfer both baking sheets to oven, placing oats on top rack and nuts on bottom. Bake until nuts are fragrant, 10 to 12 minutes.

   

2. Add the coconut. Remove the baking sheet with the nuts and set aside to cool. Sprinkle the coconut over the oats, return to the upper rack, and bake until the coconut is golden-brown, about 5 minutes more. Remove from oven and set aside to cool, about 10 minutes.

   

3. Transfer to a large bowl. Transfer the contents of both baking sheets to a large bowl.

   

4. Add the dried fruit. Add the apricots and cherries and toss to combine.

   

5. Transfer to an airtight container. Muesli can be stored in an airtight container at room temperature for up to 1 month.

   

6. Enjoy as desired. Enjoy as oatmeal, cereal, overnight oats, or with yogurt, topped with fresh fruit and a drizzle of honey or maple syrup, if desired.

Recipe Notes

Storage: Muesli can be stored in an airtight container for up to 1 month.

Serving suggestions: To make overnight oats, combine equal parts muesli and milk or non-dairy milk (I prefer 2/3 cup of each) in a small lidded container (at this point I like to top mine with frozen blueberries, too). Refrigerate overnight and enjoy cold in the morning.

https://www.thekitchn.com/muesli-recipe-260252

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Yes, 

muesli is the widely used English name for a specific type of breakfast food. The word itself is a loanword that originated from Swiss German. 

Origin and Meaning

• Origin: Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital.
• Etymology: The word Müesli is a Swiss German diminutive of the word Mues, which means "mush" or "purée" in Standard German.
• Adoption: The term has been fully adopted into English and is found in major dictionaries. It is a common term in English-speaking countries, particularly in the UK and Australia, where it is a popular breakfast option. 

Description

Muesli is a cold dish, typically a loose mixture of untoasted dry ingredients, including: 

• Rolled oats (the primary ingredient)
• Other grains like wheat or rye flakes
• Nuts and seeds
• Dried or fresh fruits 

It is commonly prepared by mixing the dry ingredients with milk, yogurt, or fruit juice, and can be soaked overnight for a creamier consistency. 

Muesli vs. Granola

Muesli is often confused with granola, but the main difference is the preparation method: 

• Muesli is typically raw and unbaked, with any sweetness coming from fruits rather than added sugar or oil.
• Granola is baked with a sweetener (like honey or maple syrup) and oil to bind the ingredients together, giving it a crunchy texture.