KITCHEN CREATIONS | HOMEMADE BREAKFAST MÜSLI

Not only is homemade breakfast müsli delicious, but it also keeps me full and focused throughout the morning. I have been asked about this recipe a few times, so I figured I would share it with you all today! ☺️

What is müsli even? Besides a word with a weird looking u? Müsli is a breakfast food with raw oats at the core. What else goes into it is up to you. Nuts, seeds, cornflakes, granola clusters, whatever your heart desires! It is a popular breakfast food here in Germany and is easily found in the supermarket or just as easy to make yourself.

But what makes müsli my go-to breakfast?

It is very versatile. As someone who loves sweet, but healthy, breakfast foods, I can make this to my liking. Which is why I like using maple syrup to create some oat clusters and cocoa nibs for a touch of chocolatey goodness. But, if someone is keener on savory breakfast food, then they can easily add in nuts or seeds instead! You can also serve it several ways. With almond milk is my favorite, but you can also mix it with greek yogurt, quark, kefir or any other yogurt of choice.

It is quick and easy to make and prepare. Making a batch takes at the most, 30 minutes. On a daily basis, it takes about 3 minutes to prepare. I love overnight oats, but I always forget to prep them the night before. Müsli is quick to prepare and definitely tastes just as good.

It gives me energy and satisfies my hunger. My biggest problem with an always-on-the-go lifestyle is I am always hungry! 🙈One second I am sitting content in the library studying, the next second it sounds as if an earthquake hit because I am hungry… So I am always on the hunt for foods that keep me fuller longer, but give me energy! Müsli is perfect for that, for me! I learned that carbs are what I need to consume early on in the day to feel full and energized and oats hit the spot.

So müsli is obviously great, but why don’t I just buy it at the store?

I did for quite some time! But there is one thing sweet breakfast foods all have in common… lots and lots of sugar. While my recipe is by no means sugar-free, I do have several great whole ingredients that balance it out and I do not have to fall victim to the brutal mid-morning crash.

I also have a sensitive stomach in the sense that I bloat very easily. I find that when I prepare food myself and know exactly what it contains that I have far fewer issues. This is definitely a personal preference. I like to be aware of what my food is made out of and prefer my trusted ingredients.

No matter what, I prefer my homemade müsli over store bought because I can make it exactly to my liking! Typically, I just toss in my ingredients and use my eyes to measure, but I got out some measuring cups this time! This batch will easily last me 4 weeks. I use my handy-dandy portion fix container from my meal plan to portion it out every morning, cut up a banana, and pour over some almond milk.

Just like that, I have a delicious, filling, and healthy breakfast to start the day! 😋I hope that you enjoy this recipe. Let me know if you try it or create your own based off of it! Guten Appetit!

And if this recipe is not for you, be sure to check out my 5 healthy breakfast ideas!

With love,

Lena Marie 💕

Print Recipe
Homemade Breakfast Müsli
Course Breakfast, Snacks
Prep Time 30 minutes
Servings
Ingredients
Course Breakfast, Snacks
Prep Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 300° Fahrenheit
  2. Take 2 cups of the oats and mix it with the maple syrup and chia seeds
  3. Spread out onto a baking sheet and bake until crisp (about 30 minutes)
  4. In the meantime, mix all other ingredients together in a large bowl or cereal storage container
  5. Let the oat, chia seed, maple syrup mixture cool down and then mix into the remaining ingredients
  6. Serve to your liking! Try it with almond milk, greek yogurt, quark or kefir and top with berries, a banana or an apple!
Recipe Notes

*The servings on this recipe are not accurate. It depends on what a serving size is for you. For me, it is about 1/4 cup a day and the batch lasts me 4 weeks, at least.

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