Looking for a healthy alternative to your morning bowl of oatmeal or granola? This Rye and Oat Muesli with Dried Cherries and Hazelnuts is just the thing. A delicious oil-free and unsweetened blend of rye flakes, old-fashioned rolled oats, wheat bran, dried cherries and toasted hazelnuts, this muesli is incredibly nutritious, simple and versatile. Soak it milk and enjoy it cold or heat it up for a more oatmeal-like experience.
Either way, you'll be happy to have a batch of this muesli tucked away for effortless and nourishing breakfasts on busy mornings.
Why This Recipe Works
This Rye and Oat Muesli is sure to become a new morning favorite because:
- It's easy to make in advance. Once you've got a batch made, simply take what you need in the morning and soak it in milk (both plant-based and regular milk work great here) or heat with milk or water in the microwave or on the stovetop. Done and delicious!
- It's a breakfast you can feel REALLY good about. Wholesome rye flakes, old-fashioned rolled oats, toasted hazelnuts and wheat bran are a powerhouse combination of ingredients that is sure to get your day started off right.
- One word....versatility. Think of muesli as a flavorful base for a variety of delicious breakfast options. You can enjoy it soaked and cold or heat it up for a creamy oatmeal-like experience. Now it's get creative with some additional toppings! A drizzle of honey, a spoonful of nut butter, a dollop of creamy skyr or greek yogurt, chopped fresh apple or pear, sliced bananas, even a sprinkle of coconut or chopped dark chocolate or cacao would be quite welcome here.
- Old Fashioned Rolled Oats. It's important to use rolled oats rather than quick-cooking oats here. Quick-cooking are simply rolled oats that have been chopped into smaller pieces so they cook faster. The old-fashioned rolled oats provide just the right texture here and will not turn to complete mush once they are mixed with liquid as quick-cooking oats will.
- Rye Flakes. Rye flakes are simply rye berries that have been steamed and flattened with a roller. They provide a wonderful earthy flavor and hearty texture here. If you can't find rye flakes, feel free to substitute more old fashioned rolled oats or even barley flakes instead.
- Wheat Bran. The hard exterior of a whole wheat kernel is known as the wheat bran, and it is usually separated from the other parts of the wheat kernel during the milling process. It is an excellent source of nutrients and minerals and is sweet and nutty and flavor. And just a quarter cup of wheat bran contains 6 grams of dietary fiber! It makes an excellent companion to the rye and oat flakes in this muesli.
- Cardamom. SO perfect with the dried cherries and it brings in those Nordic vibes. I started with whole pods and ground the cardamom myself, but you can just as easily substitute ground cardamom.
- Dried Cherries and Hazelnuts. These ingredients bring their unique textures and taste to the mix and round out the flavor profile just perfectly.
- Salt. It's really important to include some salt here as it helps bring out the best in all of the other ingredients.
How To Make This Recipe
- First, preheat the oven to 350 degrees and toast the hazelnuts for about 10 minutes. Transfer the nuts to a clean kitchen towel and wrap them inside. Let them steam for a few minutes and then use the towel to vigorously rub some the skins off of the nuts. You certainly don't have to remove all of the skins! It's just fine to have some remaining. Transfer the hazelnuts to a large bowl and set aside.
- Next, combine the oats, rye flakes, wheat bran, salt and cardamom on the now empty baking sheet. Stir to combine and transfer to the oven to toast until fragrant, about 15 minutes. Take the sheet pan out of the oven halfway through and give it a stir.
- Transfer the toasted oat mixture to the bowl with the hazelnuts. Add the dried cherries and stir to combine. That's all there is to it!
How to Enjoy Muesli
As I mentioned above, this Rye and Oat Muesli with Hazelnuts and Dried Cherries is INCREDIBLY versatile:
Enjoy It Cold
Combine equal parts milk (plant-based or regular) and muesli in a bowl and let it sit for at least 15 minutes. OR for a softer mixture, Allow the muesli to soak in the milk overnight, covered in the refrigerator. This will yield something that is more like overnight oats in texture. You may want to add an additional splash of milk to loosen everything up when you are ready to serve.
Enjoy It Hot
Combine equal parts milk (plant-based or regular) and muesli in a bowl and heat in the microwave for 1 minute. Let sit for 2-3 minutes before enjoying. OR combine equal parts milk and muesli in a sauce pan and bring to a simmer. Cook for 3-4 minutes or until the texture of the warm muesli is to your liking. Serve immediately.
Don't Forget the Toppings!
While you can certainly enjoy this Rye and Oat Muesli with Hazelnuts and Dried Cherries on its own, I encourage you to experiment with a variety of toppings to really bring out the best in your breakfast. Here are some ideas to get you started:
- Chopped fresh apples or pears
- Sliced bananas
- Fresh berries
- Flaked coconut
- Skyr or yogurt
- Chopped dark chocolate or cacao nibs
- Nut butter
- Honey or pure maple syrup
Muesli a mixture of raw or toasted rolled oats and other ingredients such as grains, fresh or dried fruits, nuts, seeds and/or spices. It was first created in 1900 by Maximilian Bircher-Benner, a Swiss physician, who served it to patients staying at his health clinic. Contrary to the prevailing wisdom at the time, Bircher-Benner believed in a diet rich in fruits and vegetables, particularly in their raw form. Muesli is customarily mixed with dairy or plant milks, yogurt, or fruit juice before eating.
Yes! Absolutely. Let this recipe be a guide that leads you to play around with different combinations of ingredients. A couple variations to consider: Substitute almonds for the hazelnuts and dried blueberries for the cherries. Or swap walnuts for the hazelnuts, use golden raisins in place of the cherries, and use cinnamon in place of the cardamom.
Store muesli in an airtight container at room temperature (I use a sealed ball jar) for up to two weeks. For longer storage, place the muesli in a freezer safe container or bag and freeze for up to two months.
Granola usually contains some kind of fat and sweetener and is baked until golden brown and toasty. Muesli, on the other hand, usually contains no fat or sweetener and starts with a base of raw or gently toasted oats, grains and nuts. Both are delicious, of course! If you are looking for a more traditional granola recipe, give this Nordic Morning Granola a try.
Break the cardamom pod open and take out the seeds. Discard the pod. Crush the seeds in a mortar and pestle or in a spice grinder. You can always substitute pre-ground cardamom here as well. See the video below for more guidance!
I do hope you will prepare a batch of this delicious and nutritious Rye and Oat Muesli sometime soon. It's so easy and versatile, I know you'll love having it around in the mornings as much as I do. Looking for more simple Scandinavian-inspired breakfast ideas for busy mornings? There are several here on the blog for you to explore:
Rye and Oat Muesli with Hazelnuts and Dried Cherries
- Preheat the oven to 350 degrees. Place the hazelnuts on a rimmed baking sheet. Transfer to the oven and toast until darker in color and fragrant, about 10 minutes. Transfer the hazelnuts to a clean kitchen towel and cover. Let the nuts steam for a few minutes and then rub them vigorously with the kitchen towel to remove some of the skins. Coarsely chop the hazelnuts and transfer to a large bowl. Set aside.
- On the same sheetpan, place the rye flakes, oats, cardamom, wheat bran and salt in a single layer. Return the baking sheet to the oven and bake until the rye flakes and oats are golden brown and toasty, about 15 minutes, stirring halfway through.
- Remove the pan from the oven and transfer the toasted oat and rye mixture to the large bowl with the hazelnuts. Add the dried cherries and stir to combine. Enjoy immediately OR store in an airtight container at room temperature for up to two weeks.
ENJOY IT COLDCombine equal parts milk (plant-based or regular) and muesli in a bowl and let it sit for at least 15 minutes. OR for a softer mixture, Allow the muesli to soak in the milk overnight, covered in the refrigerator. This will yield something that is more like overnight oats in texture. You may want to add an additional splash of milk to loosen everything up when you are ready to serve.
ENJOY IT HOTCombine equal parts milk (plant-based or regular) and muesli in a bowl and heat in the microwave for 1 minute. Let sit for 2-3 minutes before enjoying. OR combine equal parts milk and muesli in a sauce pan and bring to a simmer. Cook for 3-4 minutes or until the texture of the warm muesli is to your liking. Serve immediately.
DON'T FORGET THE TOPPINGS!While you can certainly enjoy this Rye and Oat Muesli with Hazelnuts and Dried Cherries on its own, I encourage you to experiment with a variety of toppings to really bring out the best in your breakfast. Here are some ideas to get you started:
If you loved this recipe, give it a star review! Also, snap a picture of your morning bowl of Rye and Oat Muesli with Hazelnuts and Dried Cherries and share it with me on Instagram using the hashtag #truenorthkitchen and tagging me @true_north_kitchen.