Toasted Matcha Muesli

Toasted Matcha Muesli

Okay, so what the heck is Muesli, you may wonder? And how is it different from granola? They both look alike and they taste pretty similar, too. They can both be eaten for breakfast (or even as a quick snack ) with milk or yogurt. But the difference between the two is really quite simple: while both are composed of pure grains, fruit, seeds and nuts, granola is first mixed with oil and sweetener and then baked, while Muesli is eaten raw.

I like to slightly toast my Muesli for texture and to bring out the flavor of the oats and other ingredients. Even though that's not how it's traditionally done. I hope you can forgive me.

I basically grew up on Muesli. It's what I had for breakfast almost every day back in good ol' Germany. My mom didn't believe in sugary cereals (or sugary anything, for that matter ) and always made sure I ate a healthy and balanced breakfast.

I love that Muesli doesn't get all mushy in a bowl of milk. But what I love even more, are all the toppings that go with it. I like to have it with some berries or sliced bananas, chopped dried dates or goji berries and almond milk. It makes for a super nutritious and easy, go-to breakfast, especially when you're pressed for time in the morning. And best of all, it keeps you full for quite some time. I incorporated Matcha into this recipe to experiment a little. It adds great flavor and gives a little boost of antioxidants to my beloved Muesli. Enjoy!

McKel Hill of nutrition stripped has a great Matcha Tea Latte recipe, where she also explains what Matcha is all about.


Toasted Matcha Muesli

ingredients :

2 cups of oats

1/4 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup mixed nuts (like hazelnuts, almond and walnuts)

2 ounces of sunflower seeds

2 ounces of pumpkin seeds

3 tablespoons of matcha powder

1 ounces of white chia seeds (black ones are fine too)

1 tablespoon of coconut oil, melted

1 1/2 tablespoons of maple syrup

1 teaspoon of vanilla extract

makes about 5 cups

make it :

Preheat oven to 350° and line a baking sheet with parchment paper.

In a medium bowl add all of the dry ingredients and stir well.

Add the melted coconut oil, maple syrup and vanilla extract and stir well again.

Spread the whole mixture onto the baking sheet and toast for about 15 minutes. Voila!


Note: You can totally skip the step of toasting and adding the maple syrup and coconut oil to the oat mixture and keep it raw or uncooked. Up to you!