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Making your own homemade raw muesli is so easy, and I love making it myself because I get to blend it just the way I like it.
And here I am, telling you how you should make your muesli!
But hear me out, because if you’ve never taken the plunge and made your own, I’m here to tell you it’s SO worth it.
I’m not a big fan of the typical pre-mixed muesli blends you can buy in the shops. They’re usually heavy on the oats, overly sweet and almost always have ingredients I don’t like.
Let’s face it, I’m a fusspot, and proud of it, because otherwise I would never have had the courage to try making my own muesli, and discovered the joy and freedom it gives you.
Don’t like apricots? Leave them out.
Don’t like chewing on lots of oats? Don’t put any in.
When it comes to making your own homemade raw muesli, the world truly is your oyster. (Or should that be oat-ster?)
And this is the amazing collection of ingredients I put in my muesli mix.
There’s nuts, there’s seeds, there’s grains, there’s dried fruit, there’s a bit of everything I love.
Which is why I like to refer to this as my “random muesli mix”. Just chuck in a bit of everything.
I love putting brazil nuts in my muesli, because I don’t really eat them any other way, and I know they’re packed with lots of good stuff. And I also happen to really like the way they taste in muesli.
But they’re only a small part of the recipe, so you can just leave them out entirely, and easily make this a completely nut-free raw muesli!
And because I’m not a big fan of lots of rolled oats, this recipe is not that heavy on the grains.
So if you want to make this recipe grain-free or gluten-free, it’s super easy to just leave out the rolled spelt. Or swap it for rolled quinoa, or rolled millet.
Such an awesomely flexible recipe. Make it your way!
Another thing I love about this recipe, is that it’s one of the few recipes that I don’t weigh. (I know, I know, imprecision. Oh how will I cope!)
In fact, you could make it if you were in the middle of nowhere with only a bowl and a spoon (and lots of bags of ingredients), because everything is measured in 1/4 cups, except for the chia and goji, which are measured in 1/8 cups.
So all you need is something you can scoop stuff out with. A scoop of this, a scoop of that, half a scoop of that, and before you know it, you’ve got the most delicious muesli recipe known to man. (OK, maybe I exaggerate, but only a very little.)
Maybe I should call it the “lazy-man’s muesli”.
And then once I’ve mixed up a batch, I just measure out some into a bowl, throw some fresh fruit over it (my favourites are banana and blueberries), maybe some raw dairy-free yogurt and finish it off with some raw almond milk (hot or cold).
And I’ll let you in on a little secret – muesli is naturally raw. So unless you go out of your way to pack it full of pre-cooked ingredients, it’s a super-easy, super-delicious way to start the day with a raw meal.
I think you might just have learned a thing or two, what do you reckon?
So here’s my super-awesome, top-secret, utterly-random, incredibly-delicious homemade raw muesli recipe.
I hope you feel privileged. Your life will never be the same after this.
Natural Muesli recipe
Make sure to read the tips below the recipe to get the most out of this fantastic Natural Muesli recipe.
Homemade Raw Muesli
- Measure everything into a mixing bowl.
- Mix thoroughly and serve with fresh fruit and almond milk.
- Best stored in the refrigerator.
- Before: -
- During: 5 minutes
- After: -
- Need: Some kind of measuring scoop
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- This recipe is super-easy to make nut-free. Just leave out the brazil nuts entirely, or swap them for some more sunflower or hemp seeds, or maybe even some different dried fruit.
- This recipe is really easy to make grain-free and gluten-free. Either leave out the spelt flakes/rolled oats entirely, or swap them for some rolled quinoa flakes or rolled millet, or any other rolled seed you can get your hands on.
- Be aware, many grains are steam rolled, so they may not be technically “raw”, but if you like the way it tastes, and it makes you feel good, then go with that.
- If you find this blend too sweet (or not sweet enough), just adjust the amount of sultanas to suit.
- If you can manage it, use as many “activated” ingredients in your muesli as you can. Activated just means soaked (usually for 8-12 hours) and then dried (usually dehydrated to dryness, so they stop growing). This ensures you’re getting the maximum nutrients out of all the amazing grains and seeds in your muesli. I use activated buckwheat and activated sunflower seeds when I make this blend.
- If you can’t be bothered activating your seeds, then you can also pre-soak your muesli in milk. When I’m organised enough, I’ll measure out my muesli the night before (or in the morning, if I’m having it for lunch), and then add enough milk to cover and leave it in the fridge until I’m ready to eat it. This helps the nuts and seeds to start releasing their nutrients a little, and it also makes the muesli easier to chew. Kind of like overnight oats but with muesli, if you get my drift.
- This homemade raw muesli recipe is incredibly forgiving. If there are things you don’t like about it, just change it and see if it improves. It’s an awesome base recipe that you can take in whatever direction you want, to create the perfect blend for you.
I went to a raw food class last year with the amazing Kemi Nekvapil, and one of the first dishes she made us was an incredibly delicious muesli recipe with fresh hazelnut milk. (Wow!)
Now although this recipe is nothing whatsoever like hers at all, it did inspire me to try making my own blend.
And one day, when I had a hankering for muesli, I systematically went through my cupboard looking at all the amazing ingredients I had thinking, “oh yes, I could use some of that, oh yes, and some of that” until I had an impressive looking collection on my bench, and then threw bit of each of them into the mix.
And it turned out so well, I remembered to write the recipe down, thankfully!
Have fun playing with it.
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