Yes, this post really is about making your own muesli. It may be simple and uncomplicated, but for some reason I’ve been spending way too much money on fancy artisan muesli when I could be making my own at home. This especially does not make sense given the fact that I probably bake a batch a granola every few weeks and muesli is even less of a time investment than granola. Lately it’s been all about diy muesli though. What I love about this particular muesli is the combination of oats, barley, and rye for the base, which together with the dried fruit, nuts, and seeds gives such lovely layers of texture and earthy tones.
Muesli can be eaten raw or cooked similarly to oatmeal, but my favorite way to enjoy it is soaked in yogurt, topped with a spoonful of chia jam, and drizzled with just a bit of honey. In some of my recent reading, I’ve been learning about the importance of soaking grains, nuts, and seeds for improved digestion and nutrient absorption. Muesli is one way I’ve tried to incorporate more soaked grains into my meals. It’s all about baby steps, right? Hope you enjoy this as much as I did.
- 1 cup rolled oats
- ½ cup barley flakes
- ½ cup rye flakes
- ¼ cup raisins
- ¼ cup chopped dried apples
- ¼ cup sliced almonds
- 2 tablespoons sunflower seeds
- 2 tablespoons pepitas (pumpkin seeds)
- Combine all ingredients in a mixing bowl and store in an air-tight container. Keeps for several weeks.
- 1 cup multi-grain muesli
- 1 cup plain yogurt
- generous spoonful of raspberry chia jam
- honey for drizzling
- In a small mixing bowl, gently stir together the muesli and yogurt. Cover and refrigerate overnight.
- To serve, divide into 2 bowls. Top each bowl with a generous spoonful of raspberry chia jam and a drizzle of honey.
Thalia @ butter and brioche says
I make my own granola.. but never thought to make my own muesli before. Thanks for the idea, this is a must try recipe for me.