Toasted Maple Walnut Muesli

by Jen on October 17, 2012

Hey everyone, my friend Samantha, from Blissful Domesticity, is guess posting today!  Samantha is a busy mom, but in her spare time, she finds time to cook, dabble in photography, and make some amazing crafts.  Oh…and did I mention she’s also a doula!  Be sure to visit her blog for some food and craft inspiration!

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Do you ever find yourself standing in the cereal aisle, baffled by the selection of boxes before you? Some super-sugary, others supposedly-healthy… what to pick? Here’s your answer: none of them! Instead of buying another overpriced, packaged product, try making your own! It’s easier than it sounds, I promise. I first tried homemade muesli a year ago, on a total whim after seeing some mouthwatering photos on foodgawker. I did some research, and found that this breakfast cereal is a breeze to make, and you can boost it with all kinds of nutrient-dense nuts and seeds! This is the perfect use for the flax, hemp hearts and pumpkin seeds in my pantry.

You can serve this muesli in a multitude of different ways. You can quickly prepare it with juice, water, milk, yogurt, even coffee mixed in, or soak in milk overnight. Fresh fruit is also a great addition. How you choose to eat it is up to you – but I did the typical north american cereal thing and just added milk. If you’re used to boxed cereal, this might strike you as a little bizarre at first, but the flavours are really good, and it’s a great way to start your morning with something healthy. This might just put an end to your cereal aisle indecision!

Toasted Maple Walnut Muesli

Prep Time: 8 minutes

Cook Time: 22 minutes

Total Time: 30 minutes

Yield: serves 8

Serving Size: 1/2 cup

Recipe adapted from Blissful Domesticity


  • 3/4 cup rolled oats
  • 3/4 cup rye flakes
  • 1/2 cup unsweetened coconut flakes
  • 1/4 cup oat bran
  • 1/2 cup chopped walnuts
  • 1-1/2 Tbsp maple syrup
  • 1/2 cup dried cranberries
  • 1/2 cup raisins
  • 4 dried figs, diced
  • 1/4 cup ground flax seeds
  • 1/4 cup hemp hearts
  • 1/4 cup pumpkin seeds


  1. Preheat oven to 350F, and line a rimmed baking sheet with parchment.
  2. In a bowl, combine oats, rye flakes, coconut, & bran. Stir in maple syrup and stir to coat. Spread mixture on baking sheet and bake for 10-15 minutes, until lightly browned. Stir often, as this can burn quickly. Remove and let cool.
  3. Spread walnuts on a baking sheet, and toast in the preheated oven for 5-7 minutes, remove & let cool.
  4. Once the grains and nuts have cooled, stir into the fruit & flax seeds. Store in an airtight container.


Cal: 299 Fat: 13g Protein: 7g Fiber: 8g Sodium: 7mg Sugar: 21g

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{ 3 comments… read them below or add one }

1 Chris @ Weekly Meal Plan October 19, 2012 at 4:16 am

I would love to try this it looks gorgeous 😀 Have made this for more than four decades: interesting approach I shall most certainy try!!


2 Mélanie November 28, 2016 at 7:39 pm

but you count the 1/2 cup in wich container (with the 21 day fix)?


3 Jen November 29, 2016 at 4:07 pm

The closest one would be the yellow container.


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