Toasted oat and cinnamon muesli is a great homemade alternative to sugary cereals. It’s so convenient to have in the pantry for a quick and easy breakfast or as a snack. As well as the convenience, there’s a host of health benefits with all the ingredients and it is easily adaptable depending on the season and personal preference. See below for all the details!
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Time needed: 17 minutes.
Here is a step-by-description with pictures of exactly how to make toasted oat and cinnamon muesli at home. You can store it in a cool. dry place for up to a month.
- Measure the ingredients
Gather together the oats, flaked almonds, raisins, seeds, and cacao nibs and measure out the required quantities.
- Prepare the oats and almonds
Preheat the oven to 350F/180C. Melt 2 tablespoons of butter or coconut oil and mix evenly into the oats and almonds. Spread the mixture evenly onto a baking tray.
- Stir the mixture
Bake for 10-12 minutes. Stir the mixture halfway through baking. Keep a really close eye on the almonds towards the end. They go from golden brown to burnt really fast!
- Store muesli
Allow the oats and almonds to cool, then place in a container with the remaining ingredients. I also added raisins, cinnamon, seed, and cacao nibs. The cacao nibs give it a little chocolatey kick without the sugar that is found in chocolate chips. If your seeds are already toasted like mine were then you don’t need to toast them too. This will keep for up to a month in a cool, dry place.
- Serve muesli
Serve your homemade muesli with almond milk and fresh berries like blueberries and strawberries for a quick and easy breakfast.
Notes on Ingredients
The best type of oats to use for homemade muesli is old-fashioned oats, such as Bob’s Red Mill Old-Fashioned Oats. These are less processed so your body has to do more work to break them down, and they don’t spike your blood sugar as fast. Bob’s Red Mill also has a completely separate facility for processing gluten-free foods which can give you great peace of mind if you’re particularly sensitive to gluten.
The oats that are pictured are Flahavan’s Irish Progress Oatlets which are quick oats. These have been cooked during processing, so they are broken down faster in the body. If old-fashioned oats are not available, these are a good second choice. Flahavan’s contains 1g of beta-glucan per serving which is a soluble fiber that can aid in the regulation of blood cholesterol levels as part of a healthy lifestyle.
Sometimes called cocoa nibs, they are the part of the cocoa bean after it has been roasted and separated from its husk. They are pressed to expel the fat (cocoa butter) and the resulting product is cocoa powder. Because cacao nibs have the fats intact, it makes them a great brain food. The lower amount of sugar compared to other chocolate products, is great for chocolate lovers and they have an impressive amount of nutrients.
For women looking to balance their hormones naturally, you can change the type of seeds you use depending on where you are in your menstrual cycle. This is known as ‘seed cycling‘. You eat pumpkin and flaxseeds during the first half of your cycle (the follicular phase), then sesame and sunflower seeds during the second half (the luteal phase). Although there is not a lot of scientific evidence to support the claims, there is no question that there are a host of health benefits that come with eating a variety of seeds.
- Oats can help improve insulin sensitivity.
- In a study done on women with PCOS, women who ate almonds daily for six weeks had lower androgen and testosterone levels.
- Cacao nibs contain many antioxidants which have been proven to help avoid Alzheimer’s and cancer.
- Because seeds contain all the nutrients to get a plant started in life, they are extremely nutritious. They’re a great source of fiber, vitamins, minerals, and antioxidants.
Muesli oats are so versatile you can change this around to suit everyone’s tastes!
- You can add a tablespoon of almond butter to give the bowl a boost of healthy fats.
- Use whatever fruit is in season. Apricots in the spring, blackberries in summer, apple or pear would be a lovely addition in the fall.
- Try swapping out the cinnamon for pumpkin spice to make it even more autumnal.
- Coconut yogurt is a good dairy-free alternative to almond or oat milk and provides a probiotic boost.
- A drizzle of honey or maple syrup would give this breakfast bowl a nice hint of sweetness.
If you make this recipe, please let me know in the comments below! I love hearing what people think and what changes or additions you make. Please share this recipe with your friends and family!
Toasted Oat and Cinnamon Muesli
- Baking tray
- Container for storage
- 8 oz old-fashioned oats
- 2 oz flaked almonds
- 2 tbsp butter or coconut oil melted
- 2 oz mixed seeds
- 1 tsp cinnamon
- 4 oz raisins
- 1 oz cacao nibs
- Preheat the oven to 350°F/180°C. Coat the oats and almonds with the butter or coconut oil and spread evenly on a baking tray. Roast for 10-12 minutes turning halfway though. Keep a really close eye on the almonds towards the end, they go from golden brown to burnt very quickly.
- Allow the oats to cool and add the mixed seeds, cinnamon, raisins and cacao nibs.
- Store in a cool, dry place in an airtight container for one month. Serve with almond milk and fresh fruit.