Equipment
Large mixing bowl
Airtight storage container
or Large glass mason jars
Ingredients
20 servings
Dry Base
- 500 g rolled oats
- 100 g slivered almonds
- 100 g walnuts, roughly chopped
- 100 g pumpkin seeds
- 100 g sunflower seeds
Fruit
- 100 g raisins
Nutrition (per serving)
144
Calories
5g
Protein
9g
Carbs
11g
Fat
2g
Fiber
5g
Sugar
14mg
Sodium
Method
01
Roughly chop the walnuts if they are whole to ensure they distribute evenly throughout the mix.
02
In a large mixing bowl, combine the rolled oats, slivered almonds, chopped walnuts, pumpkin seeds, and sunflower seeds.
03
Add the raisins to the bowl and toss everything thoroughly so the dried fruit separates and coats lightly with the oat dust, which prevents clumping.
04
Transfer the blended muesli into a clean, dry airtight storage container. Seal tightly to maintain freshness.
Chef's Notes
- For a traditional Swiss Bircher muesli, soak 50g of this mix overnight in 100ml of apple juice or milk. In the morning, top with fresh grated apple and a dollop of yogurt.
- To enhance the flavor, toast the raw nuts and seeds on a baking sheet at 160C or 320F for 10 to 12 minutes before adding them to the raw oats.
- Moisture is the enemy of shelf life. Ensure your storage container is completely bone-dry before transferring the muesli to prevent mold development.
- You can customize this base recipe infinitely. Try adding a pinch of ground cinnamon, unsweetened coconut flakes, or chia seeds depending on your nutritional goals.
- If preparing this for someone with Celiac disease, ensure you purchase rolled oats that are specifically certified gluten-free, as standard oats suffer from cross-contamination in processing facilities.
Storage
Refrigerator: 3 months — Refrigeration is highly recommended for long-term storage to prevent the natural oils in the nuts and seeds from going rancid.
Freezer: 6 months — Freezing halts oil oxidation completely, preserving absolute freshness.
