If you ever go looking for low-sugar muesli at the grocery store, chances are you’ll leave empty handed. And if you begin a hunt for sugar-free muesli? You’ll be on the prowl forever.
For some reason, 99% of store-bought breakfast cereals are jam-packed with sugar. But there’s no need to fret– we can simply make our own sugar-free muesli at home!
This recipe is super quick and easy to make, and results in a jar of muesli that will last the work week (depending on how many mouths you’re feeding, of course). Shall we get started?
How to Make Sugar-Free Muesli
Step 1: Omit the sugar! You’re already 99% there.
Step 2: Toss everything onto a baking sheet, and bake until lightly toasted and golden (and a delicious smell emanates from your oven).
Step 3: Proceed to eat!
That’s it (seriously). No sticky sweeteners or oils to deal. Just simple ingredients in their nutritious, whole form!
Customize Your Muesli!
The key to making a satisfying muesli– without the help of added sugar– is to add a variety of ingredients with different textures! I’m talking plenty of CRUNCH + CHEW.
If you’re not a fan of one of the ingredients below, you can easily swap it for something else. The best thing about homemade muesli is that it can be customized!
❀ Rolled oats (ensure gf as needed)
❀ Buckwheat groats (or use another crunchy grain, such as quinoa or millet)
❀ Chopped nuts (add brazil nuts + almonds for a rich dose of selenium + magnesium!)
❀ A plethora of seeds (I enjoy pumpkin/pepita + chia seeds for a bit of zinc + brain-healthy omega-3’s)
❀ Coconut chips (don’t skip the chips! They add heaps of flavor and richness)
❀ Dried fruit of choice (dried blueberries are lower in sugar compared to other dried fruits + rich in antioxidants shown to improve cognition in children and older adults!)
Tasty Ways to Eat up Your Muesli
Sprinkle it over yogurt (and don’t forget to toss in some berries or sliced banana)
Use it to make homemade granola bars
Mix it into an overnight breakfast parfait!
Enjoy it over a creamy smoothie bowl
Or simply have it with some cold (or warm) milk
Hooray for nutritious meal prep!
I hope you enjoy this healthy homemade muesli as much as I do! It’s:
Low in sugar
+ SO convenient to have on hand!
Homemade Sugar-Free Muesli
Sugar-free muesli: the kind you should actually start your day with. This super easy recipe requires no added sugar and is high in healthy fats + fiber!
- 2 cups rolled oats (ensure gf as needed)
- 1/2 heaping cup chopped raw* nuts of choice (such as brazil nuts and almonds)
- 1/3 cup raw pumpkin/pepita seeds
- 1/4 cup raw buckwheat groats* (or sub other crunchy grain, such as uncooked quinoa or millet)
- 2 tbsps chia seeds
- 2 tbsps amaranth seeds (or sub other seed of choice, such as sunflower or hemp seeds)
- 1/2 heaping cup unsweetened coconut chips (or use shredded coconut and bake for slightly less time)
- 1/2 cup dried fruit(s) of choice, such as blueberries and raisins (to stir in post-baking; omit it avoiding sugar)
Preheat oven to 160 C / 320 F.
In a large bowl, toss together the oats, chopped nuts, pumpkin seeds, buckwheat groats, and chia/amaranth seeds.
Spread the mixture out over two lined baking sheets (to ensure even toasting) and bake for ~5 minutes in the middle rack of the oven before tossing the muesli and rotating the pan. Bake for a further ~5 minutes.
Remove the pans from the oven after ~10 total minutes, and mix in the coconut chips. Bake for a further ~3-5 minutes, until the coconut chips have turned light brown (keep a watchful eye, as the coconut burns very fast! If subbing coconut shreds it will take even less time to brown).
Remove from the oven after ~15 total minutes of baking (give or take a little more/less depending on the strength of your oven), once the pumpkin seeds have taken on a light golden-orange hue and the coconut has nicely browned. Allow to fully cool before storing in a tightly-sealed container for up to ~2-3 weeks!
*If using already roasted nuts or seeds, you may want to add them at the ~halfway mark so as not to overcook them. *Instead of toasting buckwheat groats, you could also mix through puffed buckwheat/quinoa/millet/amaranth/rice/etc. once the muesli has cooled down.