DIY Muesli: A Tutorial

Muesli is a cross between granola and a bowl of oatmeal. With my DIY muesli mix, it is easily customizable, healthy, and easy to fit in with your food storage pantry!

I will never not sing the praises of how amazing muesli is. It’s sort of a European version of granola, with seeds, nuts, and dried fruit mixed in. My first taste of it was during my family’s epic vacation to Iceland in September of 2016. The next morning, we poured ourselves portions of muesli doused in cold milk, and my daughter and I exchanged glances as we slowly chewed our first bites. “So. Good.” I mouthed, and promptly let my husband know we’d be needing another bag. Or two.

Since then, it’s been my mission to recreate a muesli I can eat whenever I want, but not just any muesli: One that’s healthy, free of refined sugar, and uses ingredients I already have in my pantry and food storage! Considering my obsession with Thrive Life’s Freeze dried food, it was shockingly easy.

Let me walk you through making your own personalized DIY muesli!

Muesli Master Mix

(serves ~6)

3 cups ThriveLife Quick Oats, toasted
2 cups dried or freeze dried fruits of choice (blueberries, strawberries, apples, apricots, pineapple, etc.)
1/3-1/2 cup chopped nuts of choice (almonds, cashews, walnuts, pecans, pistachios, etc.), toasted if preferred
1/4 cup seeds of choice (chia, flax, hemp, etc.)
Granulated sweetener of choice (like a stevia blend, coconut sugar, ThriveLife honey granules, or omit and use a liquid sweetener like agave or maple syrup, and swirl into your personal bowl when ready to eat)

Begin by toasting your quick oats. Add them to a sheet pan and toast for ten minutes at 350 degrees Fahrenheit, the reach in and give them a stir. Toast another five minutes, then remove from oven and let cool. If you would like to toast your nuts of choice, then now is the time to do so, whether in the oven or a small skillet. I chose to leave mine raw this time, just because I didn’t care to do an extra step.

To assemble, simply combine all ingredients in a large bowl until fruit, nuts, and seeds are evenly distributed. I chose a combination of blueberries, apricots, walnuts, and flaxseed. Delicious! Feel free to toss your oats in a tablespoon or two of fat (coconut oil, butter, ghee, etc.) for a little more crunch and savory effect.

Serve immediately, pouring organic cow’s, goat’s, or nut or seed milk over the top and eating like a cereal. You can also add the milk the night before and eat it cold in the morning for more of an “overnight oats” effect, which is delicious as well. This is incredible on top of yogurt, and is a great snack option for kids of all ages.

Feel free to pour leftovers into a large glass canning jar for future use. You may also double or triple the recipe and vacuum seal it in glass canning jars to add to your food storage pantry.