Toasted Many-Seed Muesli with Summer Fruits

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.

Toasted Many-Seed Muesli with Summer Fruits
Servings: 8 Active Time 5 mins Total Time 30 mins


  • 6 cups old-fashioned rolled oats
  • 1 cup almonds, walnuts, or pistachios, roughly chopped
  • 1/2 cup pure maple syrup
  • 1/4 cup olive, coconut, or sesame oil
  • 1/4 cup poppy seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup sesame seeds (black or white)
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon fine sea salt
  • 1/4 teaspoon ground ginger (optional)
  • Milk, plain yogurt, or a nondairy substitute
  • Chopped fruit, such as plums, figs, cherries, peaches, watermelon, apples, and pears

Make It

1. 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.

2. 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.