I don't think there could ever be a bad time for some fresh and healthy inspo. I found a new favorite thing guys!

Do I say that a lot? I think I say that a lot. You’ve probably at least heard me obsess about granola right? Well, muesli is basically the close cousin of granola but it’s just a little different.

The first time I heard of museli I just didn’t get it. I know for sure I didn’t even know how to say it right and I couldn’t figure out the difference between it and granola.

So whats really cool about muesli is that it’s even simpler to make than granola. Granola is actually really easy so that’s saying a lot. With muesli you can choose to either eat it cold as you would eat your typical morning cereal with some fruit, berries, and anything else you might like. Or you can soak it overnight like basic overnight oats, however it has so much more flavor!

The third option is to cook it like oatmeal and eat it warm. Now many muesli recipes are totally raw and just mix together things like nuts, seeds, oats, dried fruits, and maybe some puffed cereal. While it’s good like, it just takes it to a whole other level when you toast the nuts and oats first.

Whichever way you like it, it’s a great option to have around and I’m so glad I finally gave it a try. It’s also nice because it’s shelf stable for a really long time. Also, if you don’t have any of the nuts or seeds I used in this recipe, you can simply replace them with the kind you do have.

Fast & Easy Breakfast Muesli Cereal

A recipe for super simple muesli to please all the hearts of breakfast lovers around the world. Serve it fresh and cold, soaked overnight, or warm and cozy!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

3 cups old-fashioned rolled oats
3 cups crispy rice cereal unsweetened
1 cup roughly chopped nuts and/or seeds. I used:
1/4 cup pepitas
1/4 cup walnuts
1/4 cup Brazil nuts
1/4 cup slivered almonds
1 cup finely chopped dried fruit or dates. I used:
1/2 cup craisins
1/2 cup dates
1/2 teaspoon sea salt optional
1/2 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees F and line a baking tray with parchment. Spread the oats and nuts/seeds on the pan and sprinkle with salt and cinnamon then place in the oven to toast for about 10-12 minutes. Remove from oven and cool completely.
In a large bowl, combine the toasted ingredients with the dried fruit and puffed rice and store in an airtight container until ready to use.
To serve you can either; A: top with milk of choice, fresh fruit and nut butter. B: Soak in mil of choice overnight for a delicious cousin of overnight oats. C: Cook like oatmeal and enjoy warm.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Lemon Garlic and Asparagus
2. Caramel Turtle Brownie/Cookie Bars (AKA "Brookies")
3. Healthy Baked Carrot Cake Doughnuts
4. Healthy Homemade Granola with Berries
5. Peanut Butter Marshmallow French Toast Sandwiches