Serious breakfast fans know the power of a good muesli. Neither oatmeal nor granola, muesli is a raw mix of rolled whole grains, dried fruit, seeds, and nuts. It's easy to make in a big batch and keeps well. Stored in an airtight glass jar, it'll stay fresh in your cupboard for 1-2 months, according to Brad Leone, BA's Test Kitchen manager. Muesli can be combined with your milk or non-milk of choice, stirred into yogurt, or used as a toast-topper. And although it's easy to find in grocery stores, it's just as easy (and more importantly: cheaper) to make your own. You just need to know the muesli formula.
There isn't an optimal ratio of ingredients per se. But a grain-heavy blend will ensure the optimal mix of chewy and crunchy.
Start with a ratio of four parts grain + one part nuts/seeds + one part dried fruit.
Keep in mind that the more fruit you add, the sweeter it will be. The more nuts you throw in, the more expensive your grocery bill. Remember, also, that the grains will become soft when combined with milk or yogurt. Muesli with extra nuts will be overly crunchy; muesli with lots of fruit will be very chewy.
You can use any rolled grain for muesli—oats don't own the game. Natural and health food stores often have a selection of rolled grains, like barley, rye, spelt, or even rice. Letting them soak in milk or yogurt before eating softens them and eliminates the need for cooking. The key is using rolled, not quick-cooking grains. Quick-cooking means ultra-processed. "The less processed, the better," says Leone. There's no reason to stick to one variety of grain: Leone likes to mix and match grains for a blend that's nutty, sweet, chewy, and hits all the right notes.
Dried fruit is where it's at—and you'll want to chop and slice it into small pieces. Mix and match as much as you'd like, but try to find fruit with little to no sugar added (it's naturally sweet). Dates and raisins are staples in most pre-made muesli mixes, but why stop there? Branch out with dehydrated strawberries and blueberries, dried cherries, golden raisins, figs, or dried mango and papaya pieces. Want fresh fruit? Add that just before eating.
Almond slivers are a muesli classic, but Leone says you can add any nut or seed you're into (chop or pulverize them in the food processor before mixing into the cereal). Leone's favorites are Brazil nuts, macadamias, and hazelnuts. Other excellent choices: pepitas, sunflower seeds, and coconut flakes. The only rule that applies here is that you toast the nuts/seeds and let them cool before adding them. Toasting in a dry pan on the stovetop or roasting in a moderately hot oven brings out the nuts' oils, making them taste more flavorful.
Skip the sugar when mixing it all together—you can sweeten it to taste at breakfast. (Additionally, granulated or raw sugar would just sink to the bottom of the jar, while honey or maple would gum everything up and make it sticky). What your muesli does need, however, is a pinch or two of quality salt and a few pinches of ground warming spices, like cardamom, cinnamon, and ginger.
1 cup rolled barley + 1 cup rolled oats + 1 cup rolled rye + ¼ cup chopped dates + ¼ cup chopped dried apricot + ¼ cup pepitas + pinch cinnamon + pinch nutmeg
2 cups rolled oats + 1 cup rolled spelt + ½ cup dried blueberries + ¼ cup dried strawberries + ½ cup chopped almonds + ¼ cup ground flax
3 cups rolled oats + ½ cup chopped dried figs + ¼ golden raisins + ¼ cup chopped pistachios + 2 tablespoons pine nuts + pinch ground cardamom
