whole food ~ well made

Muesli in a bowl

Toast Your Muesli for Better Overnight Oats

Ready to shake up your breakfast rotation? Just make a batch of this easy toasted muesli to eat with your choice of milk or yogurt. {This post was updated on 6-7-21}

Meusli–a dried cereal featuring rolled oats–is anything but new. But I rediscover it every time I’m looking to shake up my breakfast rut. And summer is one of those times when I want more easy, barefoot-on-the-patio breakfasts, like granola, scones and cinnamon toast.

True, muesli does not inspire passions the way pancakes do. But every time I eat a bowlful, I wonder how to yank muesli out of the boring-but-healthy category.

I get that eating raw oats first thing in the morning sounds better for horses than for humans. In the past, the sodden raw taste of soaked muesli put me off, too.

Meusli in a bowl with a spoon a pitcher of almond milk

Then, I tried toasting the oats.

Toasted Muesli is Better

Organic rolled oats are one of our pantry staples for morning oatmeal and my favorite oatmeal cookies. Since I always toast the oats before baking a batch of cookies, I decided to adopt this technique for muesli making, too.

Simply toasting the rolled oats on a dry sheet pan until lightly browned takes away that pallid raw flavor. It also crisps the oatmeal a little to improve the texture.

Inspired by the delights of our bit-batch homemade granola I added shaved coconut, walnuts and pepitas {pumpkin seeds}–and I toasted them, too.

Muesli in a bowl with a spoon a pitcher of almond milk

Then, I stirred in some of the dried fruit we also keep on hand for snacking. Cranberries are a favorite, but dried blueberries are a treat. I also love chopped apricots, dates or figs to mix things up.

Apple is traditional, so definitely add some chopped crisp apple when you’re dishing yourself up. Or, you can’t go wrong with fresh berries of any type.

All of these additions lend sweetness and chew to a morning bowl of toasted muesli. Whether I’m eating muesli with unsweetened almond milk or plain yogurt, I add a drizzle of maple syrup or raw honey and eat it right away, like cold cereal.

Muesli for Overnight Oats

This muesli is also a great like starting point for easy overnight oats. Simply portion some muesli and add any type of milk or yogurt–roughly equal parts. But eye ball this to your taste, of course.

Just let it sit for 30 minutes at room temperature in a bowl for a softer muesli eating experience. Or start your soak before bedtime in a container with a lid and store in the refrigerator for real overnight oats.

{For anyone who like more specifics here’s a recipe I’ve tried that’s a winner. But there are no hard-and-fast rules or formulas.}

Soaked or unsoaked, the toasted muesli makes this good food for humans. And once you have a batch on hand, you don’t have to overthink it.

Try it this summer when the weather beckons you to enoy breakfast out of doors.


and become a forager

What’s going into your bowl of morning muesli? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
Muesli in a bowl

Toasted Muesli

Course: Breakfast
Cuisine: Swiss
Keyword: muesli
Prep Time: 5 minutes
Cook Time: 18 minutes
Overnight oats: 30 minutes
Servings: 8 cups
Author: Lynne Curry

If you're ready to mix up your mornings, it's time to add muesli into your breakfast rotation. Just be sure to toast your oats. This simple mixture of oatmeal, nuts and dried fruits can be mixed up in advance and stored at room temperature for months. Plus, you can mix and match the ingredients to use the ingredients in your pantry and suit your taste. Enjoy muesli cold–either unsoaked or soaked from 30 minutes to overnight–just like cereal or a bowl of granola.


  • 4 cups rolled oats
  • 1 cup shaved coconut
  • 1 1/2 cups dried fruit, such as chopped apricots, cranberries, raisins, currants, dates or figs or a combination
  • 3/4 cup walnut pieces
  • 1/4 cup pepitas


  1. Preheat the oven to 350°F. Spread the oats on a sheet pan with a rim and toast for 5 minutes. Stir once.

  2. Add the coconut, walnuts and pepitas to the same sheet pan and shake the pan to spread everything in an even layer. Bake until fragrant and lightly toasted, about 8 minutes more.

  3. Transfer to a cooling rack. When cool stir in the dried fruits and store in an air-tight jar at room temperature for up to 3 months.

  4. For overnight oats, combine roughly equal portions of toasted muesli with milk or yogurt of your choice. Soak for 30 minutes at room temperature or overnight (8-12 hours) covered in the refrigerator.


  1. This looks like one tasty breakfast, Lynne! I bet the texture is fantastic.

    I too have a fixation with morning oats and may have to take a cue from you and your family by buying the oats in bulk – such a great idea!

  2. We have a great natural foods buying club in our community, so it’s easy to stock up on all the basic grains, beans, nuts, etc. I wonder if you have anything like this in your area.

  3. Whatever made muesli and granola go out of fashion? It’s so easy to make, and I love the crunchy, chewy texture!

    1. So true! And when I look at the prices for granola and meusli in the store…it’s some of the most inexpensive food to prepare at home.

  4. I love that you toast the muesli! Great idea! I love to do that when I make oatmeal…it adds such a nice nutty flavor. Looking forward to trying this!

  5. I hope you’ll let me know how you like it.

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