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Super Simple Homemade Muesli

by Tansy Boggon

Uncomplicate breakfast with a super simple and nutritious homemade muesli.

I’m all for eating in a way that nourishes your body. However, I’d be the first to admit that life gets busy. And even when it isn’t, I sometimes forget to purchase crucial ingredients, or I don’t have the time—or can’t be bothered—to make something that is visually appealing or requires convoluted preparation and following of a recipe.

Nourishing food doesn’t have to be complicated

Wholegrain Oats

My food philosophy is all about eating foods you enjoy without overcomplicating it.

So, I decided I’d share my super easy muesli recipe.

A recipe I even cheat on, generally, by adding a pre-mixed seed and nut mix at my local supermarket (Alison’s Pantry Cranberry Sprinkles).

More often than not, I simply add this mix to rolled oats. Then mix through some yogurt and top it with fruit, such as my Stewed Rhubarb and Raspberries.

Or when my husband’s offering, I top it with his super creamy no-acai berry and banana breakfast ice cream. Yummo!

Alison’s Pantry Cranberry SprinklesNo right or wrong way

I believe there is no right or wrong way to eat and that, for most people, it is about doing the best you can given your budget, time, skills and preferences.

And that is perfectly okay. It is about what works for you—and gives you sustained energy throughout your morning.

Make your own muesli

That’s what I love about making your own muesli.

It can be far more cost-effective than purchasing a pre-make one. And you can tweak it to suit your taste preferences and what you feel your body requires.

For example, if you love coconut, you can add it. If you find eating prunes daily helps to keep you regular, you can add them. If you’re watching your cholesterol levels, you could add lecithin. Or you could increase your Omega 3 intake by adding ground flaxseeds, chia or hemp seeds.

And the thing is, you don’t have to add any of these things to the muesli mixture. You could add additions each day depending on your mood and what you’ve got available. So, it can be as flexible and varied as you like.

Making muesli – a family tradition

I’ve recently discovered that adding what you need and feel like to your breakfast is a bit of a family trait.

Firstly, my mum and dad love their homemade muesli. They have been eating it for as long as I can remember.

And then, recently, when my grandfather passed away at 92, my uncle emailed through a list of what my grandfather had on his breakfast table. He thought we could learn something from my grandfather’s morning routine.

On his breakfast table was laid out his daily breakfast, which included:

  • Raw muesli mix that he added extra dried fruit to
  • Raw wheat germ, which he’d been having since he was 17
  • Lecithin
  • Chia seeds
  • Sunflower seeds
  • Half a healthy cholesterol-lowering WeetBix
  • Half a kiwi fruit
  • A piece of pear, when ripe.
  • A spoonful of the fruits of the forest jam
  • Half a slice of bread spread with smooth peanut butter or tahini and topped with avocado
  • Multivitamin juice
  • Fish oil, magnesium and multivitamin tablets
  • Hot water with milk powder

Wow, I couldn’t believe the selection… definitely a meticulous consideration of his health needs and taste preferences.

Now, eating a nutritious breakfast doesn’t have to be that complicated or ritualistic—unless you want to.

You can nourish your body for sustained energy in an enjoyable way. I hope this muesli recipe can form the basis of some simple and delicious breakfasts for you. Enjoy.

Super Simple Homemade Muesli

Course: Breakfast
Author: Tansy Boggon


  • 5 cups rolled wholegrain oats
  • ½ cup pumpkin seeds (pepitas)
  • ½ cup sunflower seeds
  • ½ cup chopped nuts
  • ½ cup dried fruit such as currants cranberries, goji berries or other dried fruit


  • Place all ingredients in a large container or glass jar. Attach lid, shake, twist and roll until ingredients are evenly distributed. Alternatively, mix in a large bowl.
  • Serve with milk, soaking the muesli in the milk for 5 minutes or so, to allow the oats to soften. Top with yogurt and fruit of your choice. It can even be made the night before, or up to 3 days before eating.

Eating the right amount for you

Generally, I don’t provide serving sizes. However, I’ve found it helpful to portion out my serving of muesli, as when I didn’t, I would either eat too much and get overly full. At other times, I wouldn’t eat enough and feel hungry well and truly before my usual lunchtime.

So, in my muesli container, I keep a ½ measuring to portion out my serving each day. If I’m feeling extra hungry, I might add a few extra things. I find that portioning my muesli in this way has helped me to ensure I have sustained energy throughout the morning. It’s a process of honouring your hunger.

You too may find it useful to monitor what is the right amount for you.

You can also add any variety of dried fruits, nuts and seeds you have on hand or particularly like. It’s up to you what you include. However, some great additions are coconut, slivered almonds, wheat germ, chopped Brazil nuts, walnuts and cashews, ground flaxseed, chia seeds, and psyllium husk. You could even sprinkle a little cinnamon or nutmeg for flavour!

I wasn’t sure how this recipe would be received in-store, at Ilam New World. It was a definite hit. Customers loved the simplicity of it.

I hope you do too. Let me know in the comments below.

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