Looking for a healthy, energy-packed breakfast? This Pistachio Maple Muesli recipe is packed with all-natural, feel-good ingredients and just a hint of sweetness — almost no processing involved. There’s a great balance of protein, carbs, and fiber without being super heavy in your stomach, so you can have a bowl and jump into whatever activities you have planned for the day.
Muesli is a style of granola that is popular in Europe, specifically Switzerland and Germany. Served as a breakfast or brunch dish, it is made with rolled oats, grains, dried fruits, seeds, and nuts. Typically it’s served with milk (cow’s milk, soy, or nut milks all apply), fruit juice, or our personal favorite, yogurt.
What’s great about muesli is that it’s so incredibly versatile. With a base of rolled oats, virtually any type of nut, seed, fruit (dried or fresh), or sweetener can be added, making it easy to change up the recipe based on what you’re feeling at the time. It can be made and served immediately, fresh from the oven, or prepared and stored in an airtight container for a week or two, making it especially good for traveling. I like to bring it on camping trips for a filling and healthy breakfast.
This sweet, nutty, and healthy dish is also quite pretty with its array of different shapes and colors. Being so pleasing to the eye also makes it a great gift. Place it in a mason jar with a bow and you’ve got a unique and heartfelt gift for anyone.
This particular muesli recipe uses maple syrup to make it a vegan option; however, honey, molasses, or brown sugar are all great alternative sweeteners. Feel free to play with the recipe and add more or less of any of the ingredients to achieve a texture and flavor that you enjoy.
Pistachio Maple Muesli
- 1/2 cup maple syrup
- 1/3 cup olive oil
- 4 cups rolled oats
- 3/4 cup shelled roasted pistachios
- 1/2 cup walnuts, chopped
- 2 tablespoons sesame seeds
- 3/4 cups finely chopped dried apricots
- 3/4 cups dried cherries
Preheat the oven to 350 degrees.
Combine the syrup and oil in a small bowl, stirring until well combined.
In a large bowl, combine the oats, nuts, and seeds. Pour the maple mixture over the top and stir well to combine.
Spread evenly onto 2 rimmed baking sheets and place in the oven to bake for 35 minutes, stirring once mid-roast.
Scatter the apricots and cherries on top of the oat-nut mixture and place back in the oven for 5 minutes.
Remove from heat and allow to cool completely before packaging or serving.