Previously I shared my go to granola recipe with you.  That recipe is great if you are thinking ahead because it makes a whole bunch all at once.  However, sometimes you don’t really think far enough ahead and sometimes, you just need some more variety in your breakfast life.  Am I right?

Enter muesli.museli-prepared  It’s just as fast as boxed cereal, but is made with whole grains and nothing you can’t pronounce.  Some people call them overnight oats.  I sometimes thing of it as cold oatmeal (but I swear, a delicious form of cold oatmeal).  Traditionally, you mix muesli up the night before you want to eat it and let it soak overnight in the fridge.  Recently I’ve been mixing it up first thing in the morning and eating it at the office about three hours later.  I have also mixed it together, microwaved it for 2 minutes and called it oatmeal.  All variations are delicious.

Today I’ll share both the short, quick version of my muesli method and a longer version that makes 4-5 servings at once.  This second version has all of the options and variations I’ve tried. You could call these both recipes, but I actually think of them more as formulas, allowing you lots and lots of customization for your tastes.

The Basic Recipe

In a jar, bowl or large mug combine:


  1. 40 g (1/2 cup) rolled oats  *pro tip: using a kitchen scale means no additional dishes to do!*
  2. Dash cinnamon or baking spice. *or pumpkin spice because that is all the internet is talking about right now.
  3. 40 g (~1/3 cup) frozen berries
  4. 1 tsp of maple syrup or honey *if you are adding fruit, I think the extra sweetener is unnecessary.  if I am going to microwave the oats, I will add the syrup or honey though.
  5. 1/2 cup milk of your choosing *using whole milk here is amazing. it tastes totally decadent

Wait a few hours or even overnight, then enjoy!


The Full Recipe – makes 4-5 servings.

  1. Decide on a number of servings to make. As written, this makes 4-5 servings.  Feel free to double, triple, or halve the recipe as you see fit.
  2. Choose a container with a lid.  For 4-5 servings, I use a quart mason jar for storing the dry muesli.
  3. Combine the following in your storage container:
    1. Rolled Oats
      1. 2 cups if you won’t be including many nuts (or eat a lot :) )
      2. 1 cup if you will be adding a lot of nuts or dried fruit
    2. Spices
      1. 1 tsp. cinnamon
      2. 1/4 tsp. nutmeg
      3. 1/4 tsp. ground ginger
    3. Seeds or Nuts – add up to 1/2 c.
      1. sunflower seeds
      2. sesame seeds
      3. coarsely chopped raw, unsalted nuts
    4. Additional Add-Ins – 1 or 2 is sufficient and always optional
      1. 2 Tbsp. chia seeds
      2. 1/4 c. ground flax meal
      3. 1/4 c. unsweetened coconut flakes
      4. 1 Tbsp. brown sugar
    5. Dried Fruit – a good option if you don’t have any fresh or frozen fruit
      1. 1/4 c. dried cherries (my favorite)
      2. 1/4 c. raisins (traditional add-in, also a way to add sweetness)
      3. 1/4 c. chopped dates or figs (will be trying this fall!)
  4. When (almost) ready to eat, combine:
    1. 2/3-3/4 c. dry museli mixture
    2. 1/3-1/2 c. fresh or frozen fruit
      1. Whole blueberries, raspberries, and blackberries
      2. Peaches or nectarines slices
      3. Grated apple (the most traditional add-in)
    3. 1 tsp. Optional Sweetener
      1. Maple Syrup
      2. Honey
      3. Vanilla extract
    4. 1/2 c. milk of your choice
  5. Wait at least 2 hours before eating to allow the oats to soften. If short on time, microwave for 2 minutes and enjoy your oatmeal!


granola“Go To” is a little misleading of a title for this granola recipe because it’s really the only granola recipe I make.  Why fix something that’s not broken, right?  Actually, that is not at all how I think.  I’m always tweaking whatever I do just to make it that.much.more.amazing.  The same goes for this recipe.  I read a bunch of recipes online, made a couple as written, then started tweaking and formulating my own recipe.  The end result is what I find myself making over and over.

I keep the fat and sugar amounts on the lower side because I eat this a lot, especially since I decided to cut out boxed cereal from my morning routine.  One effect of the lower liquid content is a lack of granola clumps.  So, if you like your granola with a bunch of big, crunchy clusters, this may not be your thing.  But, the flavor is still awesome, I promise!  The key here is getting the pecans toasted exactly right.  If you get the color of those guys right, you are in business!

I eat this with yogurt and frozen berries regularly.  Sometimes I switch it up and eat it with milk.  If I’m hungry and at home, sometimes I’ll just grab a couple of handfuls to tide me over.

I’ve broken the ingredient list down into key categories – the oats, the nuts/seeds, some sweetness, spices, optional add ins, and the liquids.  Within each category, you are free to make adjustments to your tastes.  If you don’t like pecans (blasphemy!), don’t use them.  If you only want seeds, go for it.  Pumpkin pie spice or baking spice is an easy substitute for the listed spices (but still add the salt).   Use can use honey instead of maple syrup.  I *highly* recommend leaving the brown sugar in.  It brings the flavor up to another level, in my opinion.


  •  3 cup Old Fashioned Rolled Oats
  • 2 cups nuts and/or seeds
    • 1/2 cup pecan pieces
    • 1/2 cup almonds, roughly chopped
    • 1/2 cup pumpkin seeds
    • 1/2 cup sunflower seeds
  • Optional Add-Ins
    • Sesame seeds – pour some in your 1/2 or 1 cup measuring cup along with the other nuts
    • 2 tbsp. chia seeds or 1/4 c. ground flax meal
  • Some Sweetness
    • 1/2 cup unsweetened, flaked coconut
    • 1/4 cup brown sugar, packed
  • Spices
    • 1 tsp. cinnamon
    • 1/2 tsp. ground ginger
    • 1/4 tsp. nutmeg
    • 1/4 tsp. salt
  • Liquids
    • 1/3 c. coconut oil, in liquid state
    • 1/3 c. maple syrup
    • 1 tsp. vanilla


  1. Preheat oven to 300 degrees F.
  2. In a large bowl, mix together oats, nuts/seeds, optional add-ins, dry sweetness items and spices.
  3. In a small bowl or liquid measuring cup, whisk together oil, maple syrup and vanilla.
  4. Pour liquid mixture into dry ingredients, stir everything up as best as you can.
  5. Spread the granola into a half sheet baking pan.  Bake for 35-45 minutes, stirring every 12 minutes.  The granola is done when the oats and nuts are gently browned and the mixture is no longer wet.
  6. Let cool and place into air tight container.  As written, this recipe yields just over 7 cups of granola.