Homemade muesli is simply a recipe to prepare a light vegan muesli at home using a few healthy, natural ingredients and, above all, avoiding any form of added sugar — unlike most packaged mueslis on the market. You can use classic rolled oats as a base or, for a gluten-free muesli, buckwheat flakes instead.
The idea of making homemade muesli came from the observation that commercial products often contain ingredients I don’t consider very healthy — added sugars and fats — and the final product is expensive. I prefer a light muesli that is easy to make, so I came up with this sugar-free homemade muesli.
I was very pleased with the result and I enjoyed it mainly with yogurt, strawberries and banana, but you can use any kind of fruit and even pair it with milk instead of yogurt. It also keeps for a long time — you’ll find storage info further down.
A few other recipes you might be interested in:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 5 Minutes
- Portions: about 4
- Cooking methods: No-cook
- Cuisine: Healthy
- Seasonality: All seasons
Ingredients
With these ingredients you will get about 6 oz of muesli. The portion you use depends on how much you want. For a breakfast that provides at least 3 Weight Watchers points for carbohydrates, I recommend using about 1.4 oz (see Weight Watchers points information below).
- 1 1/3 cups whole rolled oats (or buckwheat flakes)
- 0.7 oz almonds (about 5 pieces)
- 1 tbsp pumpkin seeds
- 2 tbsp raisins
- Total points = 21 WW points
- Points per 0.35 oz = 1.2 WW points
- Points per 0.88 oz = 3 WW points
- Points per 1.41 oz = 5 WW points (this is the recommended portion)
Tools
- Cutting board
- Knife
- Bowl
- Jars
Steps
Using a sharp knife, break the almonds into small pieces; I try to make them into small bits so they distribute better in the muesli.
Put the rolled oats or buckwheat flakes in a bowl. I used smaller oat flakes only because that’s what I had at home when I took the photos. Add the chopped almonds, the pumpkin seeds and the raisins.
Mix all the ingredients very well.
All that’s left is to transfer it to jars and our homemade sugar-free muesli is ready to go into the pantry or to be used.
So tasty! One thing I didn’t explain is the choice of ingredients: I prefer to use almonds and pumpkin seeds. After reading a lot about nuts and oilseeds, I decided these two are the most nutritious. Among other things, they contain a bit more protein compared to other alternatives. I added raisins to give some sweetness without using added sugar.
Now all that’s left is to use it to prepare good light and healthy breakfasts or snacks. I may also use it to make bars, which I hope to share with you in the future.
If you make it, let me know by leaving a comment below or on Facebook.
Enjoy!
by Giovanna Buono
Storage
I store it in well-sealed jars, like Weck jars, and keep them in the pantry away from light. It doesn’t last more than 3 months for me because it gets eaten, but actual shelf life likely depends on the almonds, which are the ingredient that can spoil first.
Can I use other ingredients?
Of course you can! The basic muesli uses rolled oats but, if you want to avoid gluten, you can use buckwheat flakes. For dried fruit and nuts you can use walnuts, cashews, pecans, dried cranberries. For oilseeds you can use sunflower seeds. Keep in mind you’ll need to recalculate the Weight Watchers points as they may change.
