5 Ways To Prepare Muesli

For those who don’t know, muesli is a homemade cereal that starts with a base of oats and is mixed with nuts, fruits, spices, and splashed with a wet ingredient like milk, nut milk, or yogurt. Muesli is an incredibly versatile food. You can eat muesli for any meal or even as a snack and it’s inexpensive to make. I particularly love that you can dress it up however you like and incorporate your favorite toppings – just as you would in oatmeal, except that this dish is served cold. Can there be a more perfect meal for those upcoming hot summer days? 

Each of these recipes makes 1 serving. You can also double, triple, quadruple the recipe and share! Muesli is best if left to sit and set overnight. If pressed for time, however, you can eat muesli as soon as 1-2 hours after preparing. It just may be a little runnier. 

SIMPLE LEMON MUESLI 

• 1/2 cup rolled oats 
• 2/3 cup vanilla almond milk 
• 1/4 cup vanilla greek yogurt 
• 1 date, chopped into small pieces 
• A pinch of sea salt 
• 1 tbsp. lemon zest 

Instructions:  Combine all of the ingredients into a sealable bowl or jar. Stir. Top with additional lemon zest. Allow to sit in the fridge for 5-6 hours, or overnight. 

TOASTED COCONUT + MOCHA MUESLI 

• 2 tbsp. unsweetened flaked coconut 
• 1/2 cup rolled oats 
• 2/3 cup vanilla almond milk 
• 1/4 cup vanilla greek yogurt 
• 1 tsp. espresso powder 
• 1 tsp. cocoa powder 
• 1 tbsp. dark chocolate chunks or chocolate chips 
• 1 tbsp. pure maple syrup 
• A pinch of sea salt 

Instructions:  Preheat the oven to 350 degrees. Spread the coconut into a thin layer on a baking tray. Bake for 3-4 minutes, or until the coconut is light brown in color. Allow to cool on the tray. Combine all of the ingredients into a sealable bowl or jar. Top with additional chocolate chunks and toasted coconut. Sit in the fridge for 5-6 hours or overnight. 

TOASTED ALMOND MUESLI 

• A handful of whole unsalted almonds 
• 1 /2 cup rolled oats 
• 2/3 cup vanilla almond milk 
• 1/4 cup vanilla greek yogurt 
• 1 tbsp. honey 
• A pinch of sea salt 

Instructions:  Preheat the oven to 350 degrees. While waiting, chop the almonds into small pieces. Bake on a tray for 6-7 minutes, or until the almonds appear to be a few shades darker. Allow the almonds to cool. Combine the rest of the ingredients into a sealable container or jar. Stir. Top with almonds and a drizzle of honey. Sit in the fridge for 5-6 hours or overnight. 

MULTI GRAIN + LEMON MUESLI 

• 1/2 cup rolled oats 
• 2/3 cup vanilla almond milk 
• 1/4 cup vanilla greek yogurt 
• 1 tbsp. dried cranberries 
• 1 tsp. sunflower seeds 
• 1 tsp. pepitas 
• A pinch of sea salt 
• 1 tbsp. lemon zest 
• 1 tbsp. honey 

Instructions:  Combine all of the ingredients into a sealable bowl or jar. Stir. Top with additional lemon zest, cranberries, sunflower seeds, pepitas, and a drizzle of honey. Allow to sit in the fridge for 5-6 hours, or overnight. 

CINNAMON + MAPLE MUESLI 

• 1/2 cup rolled oats 
• 2/3 cup vanilla almond milk 
• 1/4 cup vanilla greek yogurt 
• 1 tbsp. pure maple syrup 
• A pinch of sea salt 
• 1/2 tsp cinnamon 
• A dash of nutmeg 

Instructions:  Combine all of the ingredients into a sealable bowl or jar. Stir. Top with cinnamon and nutmeg. Allow to sit in the fridge for 5-6 hours, or overnight. 

Kelsey is a graphic designer, blogger, and runner from New England. She's a lover of adventure, food and mornings. In addition to running her blog Spice & Dice, Kelsey's latest ventures are designing a cookbook and training for a marathon.