This is one of those things I am embarrassed that I have been buying for so long. This takes all of about two minutes to make. Yep, it is seriously that easy.
The really hard part about Muesli is deciding what ingredients to blend together. Now that part can take hours. Especially if your husband is a Muesli fanatic who consumes huge bowls as a snack, a pre-dinner appetizer, an after-dinner dessert and an any-time-I’m-starving-or-remotely-hungry-pick-me-up.
After much trial and tribulation and many, many, many, many different variations, this is hands down our favorite. When it comes to Oats, I usually buy them (along with most of the ingredients for this Muesli) in the bulk foods section but I have recently fallen in love with Bob’s Red Mill Extra Thick Organic Rolled Oats. They are so creamy and awesome and since oats are the base of this Muesli, that is what I chose.
Rye flakes are almost always present in Muesli. At least, in the 7,000 (slight exaggeration) brands my husband has bought and tried over the past nine years we have been together. They are similar to oats but a bit sweeter and add a nice variation.
Wheat Germ is so good for you. It is like a protein and fiber rich super-power-food.
Oat rolled date pieces and raisins? Those are pretty obvious – a sweet addition with the added bonus of even more fiber! Plus, some more texture to keep things interesting. This is Muesli, after all.
Now, we have been going back and forth for a while between coarsely ground Flax Seeds and Chia Seeds and it looks like chia seeds have prevailed. Although, my personal favorite is a mix of chia seed and flax seed but my husband really prefers the chia and since he is the main consumer of Muesli in the Everyday Maven house, he wins. Chia seeds are another nutritional powerhouse. They are definitely one of the reasons this Muesli keeps you full for so long!
You really get the most bang for your nutritional buck with the Sliced Raw Almonds. The texture is great, they come sliced so no extra work there and they distribute beautifully throughout the Muesli. Yes, we have tried raw pumpkin seeds, cashews, walnuts, pecans, pistachios, whole almonds and sunflower seeds. Sliced almonds are our favorite but play around (just be sure to adjust the Points Plus).
Coconut Palm Sugar is our sugar of choice because it is extremely low on glycemic index, unrefined and has a wonderful caramel-like taste. A little truly goes a long way!
Ground Cinnamon not only adds flavor but is great for you. If you love cinnamon like me, add a bit more. Mr. Everyday Maven is a cinnamon-liker not lover so this is his maximum. Me, I LOVE it and would add 3 to 4 teaspoons to the batch. But, this is coming from someone who adds 1/2 teaspoon of ground cinnamon to her coffee in the morning.
Finally, Sea Salt. Just a 1/2 teaspoon for the entire batch, to bring the flavors together and balance it out.
OK, now let’s talk about eating this Muesli. Around here, we keep it classic, just 1/2 cup (or if you are Mr. Everday Maven a heaping cup) of the Muesli with about 1/2 cup of boiling water. Or, if you are lazy like me, use the instant hot water from your bottled water cooler. Let it sit for a good five minutes or so until it thickens up. Sometimes when I am feeling sassy, I will add a splash of Soy-Milk Creamer or use plain, unsweetened Almond Milk (heated up) in place of water. I have also been known to add extra cinnamon (of course!) and the teeniest amount of pure almond extract. Writing this has made me hungry. I’m off to have a small mug of Muesli. And yes, I think I will sass it up.
- This makes a pretty big batch. It will store in the pantry in an air-tight container for 3 weeks to a month. Cut the recipe in half if you don’t eat Muesli that often or are making it for one. Alternatively, make the whole thing and store it in the freezer.
- Hit up the bulk section and just buy what you need for this recipe! If you don’t have a great bulk section, try Bob’s Red Mill. They have almost every one of these ingredients and many Wal-Marts carry their products!
- This makes a great homemade gift. Include a little note card with the ingredients and instructions and tie a ribbon around a mason jar. Everyone eats breakfast!
- If you are into Overnight Oats, have Overnight Muesli instead! What are overnight oats you ask? Just oats (or muesli in this case) that you combine with water or milk, cover and refrigerate overnight (usually 10 to 12 hours). It is a no-cook process that softens and “cooks” the cereal.
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Full Until Lunch Power Muesli
- 4 cups organic rolled oats
- 1 cup rye flakes
- 1 cup wheat germ
- 3/4 cup oat rolled date pieces coarsely chopped
- 3/4 cup raisins
- 1/2 cup chia seeds
- 1/2 cup sliced almonds
- 2 tablespoons coconut palm sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
If oat-rolled date pieces are large, coarsely chop. Otherwise, combine all ingredients in a large glass bowl and mix until well combined.
Store in an airtight container for 3 weeks to a month. Alternately, store in freezer for up to 3 months.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Madina Sabri says
I am pregnant and never seem to be full 🙂 I made this muesli and I am finally still full from breakfast! This was so delicious! I followed the recipe but added wheat bran instead of wheat germ, couldn’t find it. I put 1/2 cup muesli with 1 cup water, microwaved for 2-3 minutes, stirred and added a splash of milk. My most fave breakfast now!
So glad to hear it Madina! Hope the rest of your pregnancy is wonderful 🙂
My bf and i just add some cold milk to our meusli and eat it like cereal…are we crazy? Are we the only ones that do this? We both LOVE it!! I happened to be in the grocery store one day when they had tonnes of meusli for 50% off (sell by dates coming up) and we are on the last box now and I figured we should jist make our own. But really, are we strange for eating it raw/cold?
Not strange at all. I live in Tx and I can only eat hot cereal about 3 months out of the year, and that’s pushing it. It’s just tooooo hot.I love it with cold milk.