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How to make Muesli! A healthy, low-calorie, sugar-free, oil-free, alternative to granola, that can be made ahead with ingredients you probably already have, and best of all, no cooking required! Vegan and Gluten-free, in just 10 minutes.

How to make Muesli! A healthier, lower-calorie, sugar-free, oil-free, cholesterol-lowering alternative to granola, that can be made ahead with ingredients you probably already have, and best of all, no cooking required! Vegan and Gluten-free, in just 10 minutes.

What is Muesli?

Muesli is a classic European breakfast cereal typically made with raw rolled oats, nuts, dried fruits, and seeds. Created by a physician in Switzerland named Maximilian Bircher-Benner, it is often referred to as “Bircher Muesli”.

Like granola, muesli differs in three ways; muesli is not toasted, nor is there any oil or sweetener added.

It’s granola’s healthier cousin! Sugar-free with no added fat, meaning a lot fewer calories, but still just as filling! But the real benefit here is that raw oats are like little scrubbers for our arteries, lowering our cholesterol levels!

muesli ingredients

MuElsi Ingredients

  • Rolled Oats– I always opt for organic, gluten-free oats when possible.
  • Nuts and seeds – Choose 3 varites;  pumpkin seeds, sunflower seeds, pecans, walnuts, almonds, hemp seeds, chia seeds,  or any others!
  • Dried fruit– I love dried goji berries, raisins, craisins, dried currants, dried cherries, dried apples, dried pears, or even dried mango.
  • Coconut flakes – optional but super tasty.
mixing muesli in a bowl

How to make Muesli

This Muesli recipe can be made in 10 minutes flat and is a great way to sift and sort through your pantry and use up what you already have. No cooking is required; simply assemble in a bowl, mix and store!

This Muesli recipe makes enough for 8 cups which will get you through 2 weeks of breakfast. A nice make-ahead breakfast to have on hand when time is short and life is busy.

A jar of homemade muesli.

Store muesli in a 2-quart jar, for up two 2 months.

pouring milk over the muesli.

Ways to Serve Muesli

Changing the fresh fruit you serve overtop gives it enough variety to make it interesting. Pour vanilla nut milk over the top and add berries for a light, filling breakfast. In summer, use fresh berries; in winter, warm milk or warm apples are nice. Or even apple sauce. If feeling especially hungry sometimes I spoon a couple of spoonfuls of almond butter over the top.

  • Add milk– warm or cold, dairy milk or nut-based milks, or soy milk. I love vanilla almond milk or soy milk.
  • Add Yogurt- again, dairy or plant-based yogurt.
  • Add honey or maple syup- optional but tasty.
  • Add Applesauce- cold or warm 
  • Add fresh berries or fruit
  • Add almond butter
  • Sprinkle with nutmeg or cinnamon
A bowl of muesli with fresh blackberries

I love this healthy breakfast- it feels so wholesome and filling.  Give it a try and see what you think! Please let us know in the comments below!

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How to make Muesli! A healthier, lower-calorie, sugar-free, oil-free, cholesterol-lowering alternative to granola, that can be made ahead with ingredients you probably already have, and best of all, no cooking required! Vegan and Gluten-free, in just 10 minutes.

Muesli Recipe


How to make Muesli- a highly nutritious and filling,  low fat, sugar-free, make-ahead, alternative to granola!  Make this with ingredients you already have! Feel free to use GF Rolled oats or grains! Serve with nut milk- like vanilla flavored, unsweetened almond or hemp milk, and fresh berries and fruit.


Units Scale


  1. Mix all ingredients in a large bowl.
  2. Store in a large 8-cup air-tight jar.
  3. Serve with plant-based milk ( warm or cold) or yogurt, fresh berries or fruit and a drizzle of honey or maple.


Keep this GF, by using gluten-free rolled oats or grains. To cut back further on calories, add less nuts and coconut. If you need to add a little honey to your morning muesli at first ( to make it more palatable)  just do it- you can gradually wean yourself off  of it.  Vanilla-flavored nut milks that are unsweetened work best for me.


  • Serving Size: ½ cup-includes all optional seeds, nuts, coconut and raisins.
  • Calories: 236
  • Sugar: 7.1 g
  • Sodium: 4.3 mg
  • Fat: 12.9 g
  • Saturated Fat: 3.6 g
  • Carbohydrates: 26.3 g
  • Fiber: 5 g
  • Protein: 8.1 g
  • Cholesterol: 0 mg

Keywords: muesli, muesli recipe, bircher muesli, how to make muesli, what is muesli, easy muesli recipe, healthy muesli recipe, vegan muesli











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  1. So delicious and easy to make! I added warm oat milk and let it soak for a few minutes. Yummy!

  2. This is so yummy. I know you don’t really need a recipe for it, but it was the inspiration to finally make some muesli. Delicious (and it looks pretty stunning in the jar, too!)

    1. Awesome Janet! I know, sometimes it’s all about the inspiration. 😉

  3. This is very good even forgetting the coconut. I’ve used it as both a breakfast and a snack. I added cinnamon, yum!

    Thank you.

  4. Such Delicious and Easy Homemade Muesli Recipe it is! Recently I’ve been using True Elements Products which are 100% Wholegrain Certified and are a Clean Food Label Brand. Would love to try this with True Elements Daily Dose Trail Mix and I’m sure the results would be great. Thanks for sharing such amazing recipe. 🙂

    1. Hi Mike! I can’t quite picture it here- what I would do is just try adding the ground flax/ hemp to just one serving (when you are eating it), sprinkle over top or mix it in and see if you like it?

    2. Flax is full of those omega-3 oils that are supposed to be so healthy. But those oils tend to make ground flax go rancid quickly. If your ground flax smells “fishy”, toss it! It will ruin the muesli. I buy whole flax seed and store it in the freezer, grinding only when needed. Hemp seed, I don’t know!

  5. I agree that the first day or two it takes adjustment to the relative blandness. But I absolutely love it and feel great about not eating any added sugar. Once made, breakfasts are super quick to put together. No excuses for grabbing something less healthy:). Thank you!

  6. Satisfying, nutritious and delicious! This keeps me full until lunch. I used chopped dried apricots and golden raisins…yum! I already had everything in my pantry, which was a nice bonus. Assembly was easy and I like that it takes no more effort than a bowl of cereal when it is time to eat.

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  8. This is a fantastic, easy breakfast! I threw in every kind of nut, seed and dried fruit I had in the pantry. I toasted everything except the dried fruit and some of the nuts I had that were already roasted. I’ve been eating it with just plain almond milk and a bit of almond butter or Justin’s honey peanut butter (my favorite so far). I did get some unsweetened vanilla almond milk to try.

  9. Thank you so much for this inspiration! I’ve only tried muesli a few times and have never been impressed but done right, it’s such a great option! The only addition I made was cacao nibs. Fresh fruit and a drizzle of honey take it from a somewhat boring breakfast to super delicious and satisfying. It’s basically a big bowl of superfoods! I usually do just a fruit smoothie for breakfast but at 26 weeks pregnant, that’s just not filling me up anymore. This will forever be a staple in our house! We also RV camp quite a bit and this will be amazing to make ahead and have so many meals ready to go.
    I came to this recipe thanks to the 7 day clean eating guide. I’ve been vegetarian for 14 years and go on whole food kicks pretty often, but needed some new inspiration. Your guide is fabulous and I will definitely be sharing it with friends and family! I picked a few recipes to try this week and can’t wait to make them! Thanks for sharing!!

  10. Yum! This is very similar to a Muesli recipe that I have made in the past, but I loved making enough to store and eat during the week. I have just started working my way through the breakfast/lunch/dinner recipes and so far they are all delicious!

  11. Sylvia, thank you for sharing this recipe. I have never made, or even tried, Muesli before and it was delicious. I love the health benefits and that it keeps me full longer than other breakfast options, minimizing my desire to snack. This is going to be a breakfast game changer for me!

  12. This is so easy, healthy and delicious and a great breakfast option I wish I had found when I was working full-time. I’ve made many batches and my favorite way to eat is to add a few tablespoons of European whole milk yogurt and a drizzle of honey too. Delish 🤗

  13. This is an easy, tasty, and nutritious breakfast. I’ve already made several batches; this week’s batch includes giant raisins I picked up in California, pecans, and a sprinkle of finely chopped crystallized candied ginger. Looking forward to enjoying it this week with warmed almond milk and fresh blueberries!

  14. Having an aggressive sweet tooth led me to believe I would not enjoy muesli, and previous experiences I’ve had didn’t change my mind. I have been enjoying your recipes for the last month and a half, and I tried this one and I love it!

    To be fair, I added a tablespoon of coconut palm sugar, and there are several kinds of dried (unsweetened) fruits in mine, which I know increase the sweetness. Imagine my surprise when I pour the first serving and top it with oat milk – it was way sweeter than I expected!

    I made a half batch, so I’ll work my way through this sweetness and the next time I make it, I won’t add any sweetener at all. This really is a wholesome, filling, delicious breakfast.

  15. Perfect timing for me to happen upon your clean eating plan. Just made a batch of muesli and having it for dinner. This will be a nice and more interesting alternative to the oats/spices/chia mix I make, plus I like the quantity recipe. I like that it has no added oil. Oh, and it’s really delicious!

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  17. I love this! I put fresh blueberries and bananas on mine. I use the unsweetened almond milk. My cholesterol levels were borderline and are now in the safe zone; in just three months! My husband eats this every work morning and hasn’t tired of it!

    1. I’d love to hear about any other changes you made to get your cholesterol down… if you have time to share?

      1. Hi Shelley! Sorry for the delay! I basically went mostly vegan. Stopped eating eggs everyday, stopped eating ice cream- my two favorite comfort foods. Cut way back on dairy and meat.

    1. Me too!
      This time of year, I have been putting raspberries on top from the garden, but later on it will be apples and mirabelles.
      Great base though, esp. the toasted nuts. Fab taste, super healthy. I use full fat milk because I have no weight issues, in fact I could use a few pounds, and the taste is far superior.

  18. Delicious change for breakfast! I toasted the oats @ 375 until fragrant and light brown. Then I toasted the sunflower seeds, pumpkin seeds, coconut, and pecans. Mixed well. I enjoyed this with a heaping Tbs of natural peanut butter and 1/4 cup milk. Simple ingredients in their purity makes the most fulfilling food.

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