Custom Muesli Blend (with Buckwheat, Spelt, & Rye)

muesli on a baking sheet with scoop

Making muesli is a walk in the park. That is if a park had a bulk food place that you were able to mix and match different grains to your liking. This is why making your own muesli is infinitely more fun than buying store bought, pre-made stuff. Custom is always the way to go. 

(From left to right – Rye Flakes, Rolled Oats, Raw Buckwheat Kernels, Spelt Flakes)

I spent a bit of time perusing the aisles at my bulk store and found a few grains I wanted to include. I think this is something you can have fun with. It COULD just be large flake oats, nuts, and fruit. BUT it could also be a few different varieties of oats, and you could throw some buckwheat in there as well… (told you it would pop up again), and coconut… and rice puffs. There are also so many different nuts you can include…. cashews, pecans…Go nuts! (couldn’t help it I love a bad pun).


Take a look, see what you can get, and make your own muesli. Save money and all will be well in the world. 

If only it were that easy. But breakfast can be. 

Muesli above pictured with almonds, rolled oats, & raisins, served with grated apple

Custom Muesli Blend

Print Recipe
Serves: 8 1/2 cup portions


  • 2 1/2 cups TOTAL large flake (old fashioned) oats (or use a combination of your favourite grains) - my picks are listed below:
  • ---1 cup large flake rolled oats
  • ---1/2 cup spelt flakes
  • ---1/2 cup rye flakes
  • ---1/2 cup raw buckwheat kernels (can also be referred to as kasha - I prefer the raw form)
  • 1/2 cup puffed rice or quinoa puffs (optional)
  • 1/2 cup roasted nuts (I used chopped almonds and sunflower seeds)
  • 1/2 cup diced dried fruit (I used dried mulberries- or try dates, raisins, cranberries)
  • 1/2 cup dried, toasted coconut (optional)



Combine ingredients in a large mixing bowl and stir to combine evenly.


Soak ~1/2 cup overnight with ~1/2 cup milk (almond, soy, cow's milk).


In the AM- top with fresh fruit and a scoop of yogurt.


Use large flake (or old fashioned) rolled oats for this recipe as opposed to "quick" or "minute" oats. The large flake will stand up better to soaking in liquid and have a better chew.
I like to sprinkle cinnamon and lemon juice on mine as well before serving. Pictures above with grated apple, although fresh berries or banana work wonderfully.
If you DON'T have the other types of grains (rye flakes etc) you can just substitute large flake oats!

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