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Murray’s Muesli

Tuesday, May 27th, 2014

This recipe is my adaptation of a muesli-type cereal that I was served in a small restaurant near Tusayan, Arizona, when my family drove from North Carolina to the Grand Canyon in July 2009. I was amazed that what seemed like a small serving of muesli, when paired with yoghurt, fresh fruit and a small amount of milk, “stuck to my ribs” and kept away my usual craving for “morning nibbles”. I do not know if the restaurant made their muesli, or if it was commercially produced, but when I could not find a similar commercial product, I experimented with different ingredients until I created Murray’s Muesli. Over the years, I have added additional ingredients such as chia seed and most recently, pumpkin seed, so now my mixture has extra crunch and lots of flavor…and with a few simple substitutions, can be gluten free. Making your first “batch” might seem like a lot of work, but the ingredients listed make enough muesli to provide 13 one-half cup servings.



3 cups old-fashioned oats (not instant)
1 cup steel-cut oats
½ cup toasted wheat or oat bran (sold in the cereal aisle)
¼ cup toasted wheat germ (sold in the cereal aisle but could be omitted to make the cereal gluten free)
¼ cup flax seed (flax seed…not ground as meal)
¼ cup chia seed (optional)
¾ cup dried, unsweetened coconut (sold in bulk as coconut chips)
¼ cup slivered almonds, coarsely broken
¼ cup walnuts, coarsely broken
¼ cup pecans, coarsely broken
¼ cup unsalted sunflower seeds
¼ cup pumpkin seeds
¼ organic, dried cherries, chopped (I use organic dried cherries as there is less added sugar. I also recommend that you chop the cherries by hand with a knife instead of a food chopper. The cherries are very sticky and “gum-up” around the blade of a chopper)
5 organic, pitted dates, chopped (once again…organic has less added sugar)
½ cup raisins

Mix these ingredients together in an airtight 2 quart container.
Makes approximately 13 one-half cup servings.

To serve, place ingredients in cereal or soup bowl in the following order:

  1. ½ cup Murray’s Muesli
    Muesli 006
  2. 3 heaping spoonfuls of yogurt (approx.1/4 cup)
    I like the creamy texture of plain Greek yogurt which I sweeten with 2 teaspoons of organic honey mixed into a 17.6 ounce container of plain non-fat Greek yogurt, but feel free to use your favorite yogurt.
    Muesli 008
  3. ½ – 2/3 cup chopped fruit
    I try to use a combination of whatever fruit is in season, and start with a firmer fruit, such as apples and/or pears. Softer fruits such as peaches, plums, nectarines, bananas, blackberries, strawberries, kiwi and/or blueberries are all wonderful additions. I usually chop a large quantity of fruit in the food processor, and then store it in a container to use for several days so I do not have to cut up fruit each morning. My favorite combination is 2 Fuji apples, 1 pear, 1 kiwi, 1 peach (fresh when in season, but frozen peaches, softened, are good too) and 1 cup fresh or frozen blue berries or blackberries. Dice the fruit into small pieces, then transfer to a 1 ½ or 2 quart storage container. This amount of fruit should provide enough for your muesli for at least 5 days.
    Muesli 010
  4. Milk, as desired.
    I add approx. ½ cup of skim milk, poured over the ingredients around the edge of the bowl, leaving the yogurt in the center. Almond or coconut milk can also be used.
    Muesli 011

Alternate serving methods include:

(a) add milk to the dry muesli mixture and soak overnight, or
(b) heat ½ cup muesli with ½ cup water or milk and simmer over low heat for 3 – 5 minutes. Top with a small amount of yogurt and/or fruit, if desired.

2 Responses to “Murray’s Muesli”

  1. Jenny Says:

    Yay! Thanks. Ninevah! This is delicious!

  2. admin Says:

    Thanks, Jenny….and since you have had the opportunity to enjoy this muesli, you know that it is worth the effort to make it!