The more you eat homemade food, the more you want to eat it — and this homemade muesli is the perfect example of that.
I started making my own muesli a few years ago after discovering that many shop-bought versions can unfortunately be very high in added sugars. Once I realised how easy (and delicious) it was to make at home, I never looked back. Now I absolutely love it, and I eat it almost every day!
One of my favourite things about homemade muesli is how customisable it is. You’re not stuck “settling” for whatever’s in the packet — you can make it exactly how you like it. I change it up every time depending on what I have in the cupboard, which makes it a great way to use up those half-finished packets of nuts, seeds, and dried fruit that always seem to be hanging around.
How I Love to Eat My Homemade Muesli
Most days I enjoy my muesli with thick Greek yoghurt, banana, and a drizzle of honey — simple and so satisfying. It’s also lovely with fresh fruit and milk, or even warm milk. On colder mornings, it turns into a creamy, fruity porridge that feels extra comforting.
I also love sprinkling it over my mango chia pudding or pairing it with my easy chia jam — it adds the perfect bit of crunch and makes breakfast feel a little more special.
My Top Tip
Don’t skip this step: toast your sunflower seeds, pumpkin seeds, and nuts before adding them to the muesli. It makes such a difference to the flavour and texture, and it’s absolutely worth the extra few minutes.
This recipe makes a big batch, so it’s ideal for meal prep and busy mornings. Once you start making your own muesli, I promise it’s hard to go back.
Why You’ll Love It
- No added nasties – you’re in full control of the ingredients and sugar content
- Completely customisable – change it every time based on what’s in your cupboard
- Budget-friendly – perfect for using up leftover nuts, seeds, and dried fruit
- Great for meal prep – make a big batch and enjoy it all week
- So versatile – delicious with yoghurt, milk (hot or cold), fruit, chia pudding, or jam
- Better flavour – toasting the nuts and seeds gives it a deeper, richer taste
Ingredient Breakdown & Why They’re Good for You
Rolled Oats
A great source of fibre, especially beta-glucan, which helps keep you fuller for longer and supports digestion. Oats are the perfect base for muesli and provide slow-release energy to keep you going through the morning.
Nuts (e.g. almonds, walnuts, hazelnuts)
Packed with healthy fats, protein, and essential minerals. Nuts add crunch and richness, help keep you satisfied, and support heart and brain health.
Seeds (Sunflower, Pumpkin, Chia, Flax, etc.)
Small but mighty! Seeds are full of fibre, healthy fats, and micronutrients like magnesium and zinc. Toasting sunflower and pumpkin seeds enhances their flavour and makes the muesli extra delicious.
Dried Fruit (raisins, dates, apricots, cranberries)
Adds natural sweetness without refined sugar. Dried fruit also provides fibre and minerals — a little goes a long way for flavour.
Coconut Flakes or Shavings (optional)
Adds a subtle sweetness and texture, plus healthy fats. Toasting coconut gives it a lovely nutty flavour.
Cinnamon or Mixed Spice (optional)
Adds warmth and flavour without added sugar. Cinnamon is also known for helping balance blood sugar levels.
Honey or Maple Syrup (optional)
If you like your muesli slightly sweeter, a small drizzle adds natural sweetness while still keeping sugar levels lower than shop-bought versions.
This homemade muesli is one of those recipes that quickly becomes a staple, and I hope it does the same for you. Play around with the ingredients, make it your own, and enjoy how easy homemade breakfasts can be. don’t forget to tag @littleloucooks in all your bakes! I absolutely love seeing what you make and how you put your own twist on the recipes
Looking for more tasty breakfast recipes? Why not try my easy breakfast puddings or baked oat bites — they’re perfect for busy mornings and meal prep too.
Homemade muesli
Equipment
Ingredients
- 1 kg regular porridge oats
- 1 cups of seeds- like sunflower sesame, pumpkin
- 1 cup of nuts like hazelnuts flaked almonds, pecans, walnuts (I used flaked almonds here)
- ¼ cup chia seeds
- ¼ cup milled flaxseeds
- ½ cup desiccated coconut
- 1 ½ tablespoon cinnamon
- 1/2 cup raisins or any dried fruit here I added raisins
Instructions
- Preheat the oven to 170°C. Add nuts to a baking tray and seeds (but not the chia or flaxseeds) to another baking tray and toast in the oven for 5-10 minutes giving them a shake half way through.
- Or use an air fryer: Toast the seeds on 160ºC for 8-10 minutes- shake half way through. Do the same with the nuts.
- Tip: it’s best to use a timer to toast nuts and seeds they can burn to easily! Set it for 2 minutes at a time and keep checking them.
- When they are nicely toasted leave them to cool.
- Using a large mixing bowl add the oats, chia seeds, flaxseeds, coconut and cinnamon and give it mix, add the cooled toasted nuts, seeds and raisins and mix.
- I fill a litre kilner jar and the rest I put back in the bag the oats came in.
- Store in an airtight jar or container for up to 3 weeks.
