Muesli answers the call for an ideal weekday breakfast. It's easy, sustaining, and delicious, and it works in any season. There are two kinds of muesli: The first is the thickened pudding-like muesli of grains and fruit soaked in milk overnight, which I adore but which makes my husband and kids balk. The other, the kind we eat most days, is more like a homemade cold cereal, served on the fly with a splash of milk or yogurt. This recipe works either way. The best way to fall in love with muesli is to add only the ingredients you love. I serve muesli with almost any fruit, from watermelon (a revelation!) to peaches, cherries, berries, currants, pears, grated apple, and even dried fruit.

Source: Parents Magazine


Recipe Summary

5 mins
30 mins


Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F. Combine the oats, nuts, maple syrup, oil, poppy seeds, sunflower seeds, sesame seeds, vanilla, salt, and ginger, if desired, in a large bowl. Transfer to two rimmed baking sheets. Bake, stirring, until golden brown, 18 to 24 minutes.

  • Serve the muesli with milk, yogurt, or both, topped with fruit. Or stir together and soak from 1 hour to overnight in the refrigerator.

Get Ahead!

You can make dry muesli in advance. Store it in an airtight container at room temperature for up to 2 weeks or in the freezer for up to 1 month.