3-Grain Fruit and Nut Muesli

3-Grain Fruit and Nut Muesli

Use this recipe as a template, substituting any nuts, seeds, or dried fruits you particularly like. If you want to avoid a trip to the bulk bins, feel free to use all oats instead of the three grains listed below – I happen to like all three because they add different color to each bowl, and I particularly love the darker flavor of rye flakes in the morning. Many people toast their oats and nuts when making muesli, too. If I’m soaking my muesli, I tend to skip this step because I find it all softens the same way into my yogurt, so it feels like an unnecessary step. But if you’re going to enjoy this dry much like granola, feel free to toast your dry oats and nuts in a 350 F oven for 7-10 minutes, or until fragrant.


1 cup/100g old-fashioned oats (not quick-cooking)
1 cup/100g spelt (or barley) flakes
1 cup/100g rye flakes
¼ cup/ 25g ground flax seeds
¼ cup/35g raisins
¼ cup/40g finely diced dried apricots
½ cup/75g natural skin-on whole almonds
1/2 cup/60g sunflower seeds
¼ cup/35g pepitas
1/4 teaspoon kosher salt, optional
¼ teaspoon ginger
plain yogurt/milk/nut milk, to serve
honey or jam, to serve (optional)


In a large bowl, combine all dry ingredients. Transfer to a large jar (quart-size Mason jar works well here), and enjoy as you would granola or any other cereal, adding milk/nut milks/yogurt as you please.

Alternatively, soak your muesli overnight: For a single serving, scoop out ¾ cup muesli and stir it into ½ cup yogurt and ¼ cup milk or apple juice. Let sit in the refrigerator for at least 3 hours and up to overnight. After soaking, remove muesli from the fridge and allow it to come to room temperature, about 10-15 minutes. Add an extra splash of milk if you like your muesli a bit looser (I do), a dollop of honey or stir in your favorite jam.