Muesli cereal is one of my favorite breakfasts, and it’s quick and easy to make in your own kitchen! This muesli recipe is a healthy and inexpensive alternative to store bought cereals.

Muesli is one of my favorite breakfasts! Enjoy it cold with milk or yogurt, soaked overnight, or cooked up like oatmeal with all the fixings.

I’ve always had a bit of a cereal addiction. I find it to be a great comfort food, no matter what time of day. In fact, I love it so much that I had to stop buying it!

I’ve recently come up with a way to bring cereal back into my life in a healthy way: muesli, which is a homemade cereal based on oats, fruit and nuts. I love how all the ingredients are fresh and not processed. I feel good about eating it.

A photo of muesli ingredients

The recipe is very forgiving and adaptable. I typically use sunflower seeds, but pumpkin seeds would work perfectly (try using both!). You can get additional fiber by adding a tablespoon of flax seed.

My favorite dried fruits to use are cherries and dates, but raisins also work perfectly well. The entire recipe is very customizable; use what you have and use what you love. Almost any nuts will work (though I do recommend toasting them briefly for best flavor and texture).

I added cinnamon to mine, but you could have some fun with the spices as well. Why not try a bit of pumpkin pie spice (recipe at the bottom after my pumpkin dinner rolls)? Or even better, a chai spice blend?

A photo of muesli cereal in a bowl.

Looking for more healthy breakfast recipes?

Make sure to check out my simple overnight oats! You might also enjoy my pumpkin granola with pecans and berries, as well as my banana millet breakfast porridge!

Print Pin Recipe


5 from 9 votes
A healthy alternative to store bought recipes, this muesli is inexpensive and easy to make.
Course Breakfast
Cuisine Swiss
Prep Time 5 minutes
Total Time 5 minutes
Servings 3 servings
Calories 245
Author Jennifer Farley


  • 1 1/3 cups old-fashioned rolled oats (use gluten-free rolled oats for a gluten-free meal)
  • 1/4 cup chopped nuts of your choice, preferably toasted (I prefer slivered almonds, pecans or cashews)
  • 1/4 cup dried fruit of your choice (raisins, dried cherries, dried cranberries, dates, etc)
  • 2 tablespoons flax or shelled sunflower seeds
  • 1 teaspoon ground cinnamon


  • In a medium sized bowl, combine the oats, nuts, fruit, seeds, and cinnamon. 
  • To serve: enjoy it "raw" with milk or yogurt, allow it to soak in liquid overnight for a softer texture, or cook it on the stovetop with milk (or water) for an oatmeal texture. 
  • Store leftovers in an airtight container at room temperature.


Calories: 245kcal | Carbohydrates: 37g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 7mg | Potassium: 301mg | Fiber: 5g | Vitamin C: 0.8% | Calcium: 3.7% | Iron: 12.7%

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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