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    Home » Recipes » Homemade Muesli

    Homemade Muesli

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    By Erin Clarkson on Sep 1, 2016 (updated Apr 6, 2022) This post may contain affiliate links.

    Jump to Recipe·Print Recipe

    This easy muesli recipe can be adapted to suit your personal muesli preference. Homemade muesli can be made ahead for an easy homemade breakfast.

    Table of contents

    • Easy Homemade Muesli
    • Dad's Muesli Recipe
    • For more related recipes, check out:
    • Homemade Muesli Recipe

    Easy Homemade Muesli

    Ever since I was really small, my dad has made his own muesli. He makes it in two big bowls in the microwave, with oil and honey. He always uses the same big silver spoon that belonged to my gran to measure the honey, and he warms it up in his cup of tea before he uses it to make sure the honey slides off easily.

    All the ingredients are in little zip-loc bags, and jammed into an ice cream container that lives in the fridge in our washhouse. I always used to make him let me know when he was making it (it's normally really early in the morning) so that I could get up and help. I was allowed to help measure out the ingredients, stir the muesli (which always ended with more on the bench than in the bowl), and push the buttons on the microwave.

    If it was winter time, he used to let me burn a magazine in the fire a page at a time, which is still one of my favourite things to do when the fire is lit. When it got to a more reasonable time, I was allowed to carry a cup of tea down the hallway to Mum. Mornings with him were, and still are, the best.

    Dad's Muesli Recipe

    When I moved to New York I continued to make Dad's muesli. This is my take on it! The great thing about this is that you can literally add whatever you would like to it! You can fill it with any variety of seeds, nuts, dried fruit, the list is endless.

    I like mine to be quite 'hard' (lots of nuts and seeds and crunchy things) but if you were wanting it to be a little less chewy you could stir through some puffed wheat and cornflakes. I love it as a quick breakfast if I don't feel like making something hot, and more recently I have been throwing some into a mason jar with some greek yoghurt and fresh fruit or jam, and taking it with me for a breakfast on the go. 

    This recipe doubles/triples/quadruples really well. I generally make about four times the recipe that I have listed here, which makes a HEAP of muesli, but with little extra effort than if you were making the smaller amount. Just ensure that you use a large enough tray in the oven (I use a large deep roasting dish). It makes amazing care packages and gifts for friends, people always always love receiving it! 

    I did a little research on the difference between muesli and granola - In New Zealand we call any oat based breakfast cereal Muesli, but apparently granola is much more clumpy, whereas muesli is looser. You learn something new every day!

    For more related recipes, check out:

    • Apple Cinnamon Rolls
    • Salted Caramel Chocolate Ganache Brioche Doughnuts
    • Banana cake with chocolate buttercream
    • Banana Shortbread
    • Doughnut sprinkle cake

    Made this recipe and love it?

    If you made this recipe then I would LOVE for you to leave me a review below to let me know how you liked it! Also, please make sure to tag me on Instagram if you make it!

    A note on salt and oven temperature

    It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.

    All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.

    Using the double / triple function in the recipe card

    You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!

    Tools and equipment

    For a list of my go-to tools and equipment, I have a post you can refer to here.

    Why is this recipe in grams?

    I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!

    Homemade Muesli Recipe

    Print
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    Homemade Muesli

    • Author: Erin Clarkson
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Total Time: 1 hour
    • Yield: 6 cups 1x
    • Category: Breakfast
    • Method: Baked
    • Cuisine: New Zealand
    Print Recipe
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    Description

    This easy muesli recipe can be adapted to suit your personal muesli preference. Homemade muesli can be made ahead for an easy homemade breakfast.


    Ingredients

    Scale
    • 3 ½ cups (300g) Old fashioned / rolled oats
    • ¼ cup (60ml) coconut oil, or any other neutral oil
    • 3-4 Tbsp (45-60ml) Liquid honey, to taste
    • ¼ teaspoon salt
    • ½ cup threaded coconut
    • ¼ cup raw pumpkin seeds
    • ¼ cup flax seeds
    • ¼ cup chia seeds
    • ¼ cup sunflower seeds
    • ½ cup raw buckwheat groats
    • ½ cup quinoa Puffs
    • ½ cup quinoa flakes

    Instructions

    1. Preheat oven to 350f/180c. In a roasting dish, combine the oats, coconut oil and salt. Stir well to ensure that the oil is evenly distributed. Toast in the oven for 10 minutes, stirring once or twice. Add the honey, and stir well. Taste and add more honey if desired. Cook again for 15 minutes, stirring occasionally. Add coconut and cook for a further 15 minutes, keeping a close eye and stirring often to ensure even browning. 
    2. Remove from the oven and allow to cool slightly in the dish. Transfer to a large bowl, or if your roasting dish is large enough, leave it in there. 
    3. Add all the remaining ingredients, stirring well after each addition. Allow to cool completely, then store in airtight containers. 

    Keywords: Muesli, homemade muesli, easy muesli recipe

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      If you made this recipe then I would love for you to leave me a review below to let me know how you liked it! If you have recipe questions please feel free to leave them below too!

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      Comments

    1. Victoria Geist

      November 06, 2016 at 9:45 pm

      Now I'm craving muesli! I love those bowls... they are absolutely gorgeous!

      Reply
      • Erin @ Cloudy Kitchen

        November 07, 2016 at 1:31 am

        Aw thank you! The process of making it is just this giant childhood throwback and I love it so much! It makes an amazing gift too and its so easy to make loads and keep it for whenever you need it! xx

        Reply

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    Erin Clarkson Cloudy Kitchen

    HI, I'M ERIN

    My recipes range from quick & easy all the way to complex & impressive. I love the science and process of recipe development almost as much as baking itself. I specialize in rigorously tested recipes that are fun, reliable, and accurate.

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