Makes: 16 servings

Difficulty level: very easy

Muesli was created by a Swiss physician and nutritional pioneer who used this food to improve the health of many of his patients, with impressive results.  Muesli is a great weekday breakfast as it is very nutritious, can be altered to your tastes, and can be prepared ahead so it is ready to go when you are. 


  • 4 cups of grains
  • 1 ½ cups nuts/ seeds
  • 1 cup dried fruit
  • Grains: Rolled oats, wheat bran, oat bran, whole barley, quinoa flakes, millet puffs, or other.
  • Nuts/seeds: Sliced almonds, walnuts, cashews, pecans, pistachios, hazelnuts, sunflower seeds, pepitas, chia seeds, or other
  • Dried fruit: Blueberries, apricots, cherries, gogi berries, barberries, mulberries, figs, raisins, currants, apple chips, unsweetened coconut flakes, or other.


  1. In a large mixing bowl combine grains, nuts, seeds and dried fruit. Mix well. Store muesli in an airtight container. Keeps for 2 months at room temperature.


For added nutrition, I recommend adding 2 teaspoons of ground flax seeds to any of the muesli preparations. (I don’t add it ahead because it is so fine that it sinks to the bottom of the storage container.) If desired, drizzle with a sweetener of your choice (yacon syrup, maple syrup, agave syrup, honey).

  • For a quick breakfast or snack, add desired amount of Muesli to a bowl, then add desired amount of milk (preferably plant-based). Top with fresh fruit if desired. Eat immediately or let rest for 20 minutes for a softer texture.
  • Use overnight-oats style by adding 2/3 cup of muesli into a small jar, adding 2/3 cup (plant-based) milk, top with frozen fruit. Cover with the lid and refrigerate overnight. Perfect for a quick summer breakfast.
  • Stir into yogurt.

Warm with milk or water for an oatmeal-style breakfast.