Easy Homemade Muesli recipe by Joyful Balance.

Easy Homemade Muesli (Super Customizable!)

Hello, my wonderful chickpeas! Today we are going to be diving into one of my favorite vegan breakfast recipes: my Easy Homemade Muesli! If you haven’t had muesli before, you’re in for a treat! This easy breakfast is basically a combination of oats, nuts, and seeds – it can be enjoyed as a cereal, or heated up. It’s kind of somewhere between an oatmeal and a granola, and it’s a great way to fit in lots of nutrients first thing in the morning.

Easy Homemade Muesli by Joyful Balance.

This is a super simple recipe that you can prep on Sunday and then quickly enjoy throughout your week! Let’s get into it.

Inspiration for Easy Homemade Muesli

I’ve had muesli many times, but I always like to know a bit about where my favorite foods come from. I did a bit of research before creating this recipe and learned that muesli is from Switzerland, and has been around since the 1900s! It is known to be a healthier alternative to most sugary breakfast cereals, and is popular because of its nutritious ingredients that keep you full through the morning!

Now, I have only ever had muesli in America, so I am not claiming that my recipe is an authentic Swiss version. But it has the same general elements and follows the same idea!

My goals with this recipe were 1) to keep it vegan and oil free, 2) to make it SUPER simple, and 3) to keep the flavors relatively neutral so that you have the option of dressing it up any way you like! I can’t wait for you to try out this easy vegan breakfast in your own kitchen.


Vegan breakfast muesli with dried fruit.

There are lots of nutritious ingredients in this one! Let’s go over them.

  • Rolled oats: these make up the bulk of our Easy Homemade Muesli! They’re also called “old fashioned oats”.
  • Almonds, pecans, cashews, pumpkin seeds, and sunflower seeds: some nuts and seeds to make our muesli more interesting! These add lots of nutrients, lots of crunch, and of course some delicious nutty flavors. All fun ingredients to include in this nutritious vegan breakfast!
  • Salt and optional cinnamon: sometimes simple flavors are the best flavors! We are keeping the seasonings to a minimum in this one so that you can add toppings and sweetener as you desire when you serve it.
  • Dried coconut, dried cranberries, and raisins: these provide pops of flavor and interesting textures! I personally LOVE the cranberries.

How to Make Easy Homemade Muesli

Easy breakfast muesli with rolled oats.

I usually strive to make my recipes relatively simple, and this one was no exception! You’ll be pleasantly surprised at how easy this is. Full recipe down below, but here are the basics.

  1. Preheat your oven to 350F and prepare a baking tray.
  2. Combine oats, nuts, seeds, salt, and optional cinnamon in a large bowl. Scatter half onto the baking tray.
  3. Bake 10-12 minutes.
  4. Remove from the oven, give it a stir, sprinkle on the dried coconut, and bake another 1-2 minutes.
  5. Remove from oven and allow to cool. Transfer to a large bowl. Repeat steps 3-4 with the second half of the muesli, then combine both halves in the large bowl.
  6. Add dried cranberries and raisins. Mix to combine.
  7. Serve as you wish and enjoy! (Check out the “Tips & Tricks” section for ideas on this!)

Tips & Tricks

Easy Homemade Muesli with vegan milk.

This recipe is very customizable, and can be enjoyed multiple ways! Here are some ideas for you.

  • Customize however you wish! You can use pretty much any nuts, seeds, and dried fruit that you wish. Feel free to swap things out for similar options as you desire! Replace the raisins with dried apricots, the pecans for walnuts, etc.
  • Muesli is a versatile vegan breakfast that can be enjoyed a number of ways! The easiest option is to add nondairy milk and enjoy it cold like cereal, or to then heat it up in the microwave so that it is a bit more like oatmeal. You can also pair the muesli with nondairy yogurt and fresh fruit like a parfait.
  • I haven’t tried this option myself, but it’s also common to add milk to your muesli and let it refrigerate overnight to enjoy the next morning. Think overnight oats meets cereal!
  • This muesli does not have any sweetener in it, so sweeten it to your liking when you serve it! I like to eat mine cereal-style and I stir in a bit of maple syrup just before I dig in.
  • For more easy breakfast recipes, check out my Easy Vanilla Almond Granola or my Lemon Poppy Seed Baked Oatmeal next!


Easy Homemade Muesli

Recipe by Delaney Romero – Joyful Balance


From Start to Finish



This Easy Homemade Muesli is about to become your go-to easy breakfast! Loaded with wholesome nutrients, super customizable, and naturally vegan. Enjoy this muesli cereal-style with a splash of nondairy milk, oatmeal-style by heating it up with some milk in the microwave or on the stovetop, or parfait-style with some yogurt and fresh fruit. Feel free to swap out the nuts, seeds, and dried fruit for other similar options as you wish!

*Note that From Start to Finish is an estimate that includes about 10 minutes for you to preheat your oven and prep your ingredients, 25 minutes to get through the first batch of baking, and 25 minutes to get through the second batch of baking.


  • 3 cups rolled oats (also called “old fashioned oats”)

  • 1/2 cup raw almonds, sliced

  • 1/4 cup pecans, chopped

  • 1/4 cup raw cashews, chopped

  • 1/4 cup raw pumpkin seeds

  • 1/4 cup raw sunflower seeds

  • 1/8 tsp salt

  • Optional: 1/4 tsp cinnamon

  • 1/2 cup dried coconut flakes

  • 1/2 cup dried cranberries

  • 1/2 cup raisins

  • For serving:
  • Nondairy milk or nondairy yogurt

  • Sweetener of choice (maple syrup, agave, etc)

  • Additional toppings (fresh fruit, chocolate chips, etc)


  • Preheat your oven to 350F. Prepare a baking tray by lining it with a silicone baking mat.
  • Combine your oats, nuts, seeds, salt, and optional cinnamon in a large bowl. Scatter half the mixture onto the prepared baking tray (we will be toasting the muesli in two batches, so set the other half off to the side for now).
  • Place the baking tray in the preheated oven and bake for 10-12 minutes, or until everything is lightly toasted.
  • Remove from the oven, and carefully use a spatula or large spoon to give the oat mixture a mix. Sprinkle the dried coconut flakes on top and return to the oven. Bake until the coconut flakes are lightly toasted, this typically only takes about 1-2 minutes.
  • Remove from the oven and let cool for about 10 minutes, then transfer to another large bowl. Scatter the second half of the mixture onto the baking tray, repeat steps 3-4 with this second half, let cool, and add to the large bowl to combine both batches. (If your mixture is still pretty warm, wait a few minutes longer before moving onto step 6).
  • Add the dried cranberries and raisins to the bowl and toss everything to combine.
  • Serve your muesli however you wish! You can enjoy it cereal style with a bit of cold nondairy milk, “oatmeal” style by adding a bit of nondairy milk and then heating the mixture on the stovetop or the microwave, or parfait style with a bit of nondairy yogurt. You may also want to add sweetener of your choice (such as maple syrup) before digging in, or throw on some additional toppings (such as fresh fruit).

Happy cooking! If you made this recipe don’t forget to tag me (@joyfulbalanceofficial) on facebook or instagram so I can cheer you on for your muesli-making ways.

Stay joyfully balanced!

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