Average: 5 (1 vote)
Active time
20 minutes
Total time
20 minutes
14 Servings

4 cups rolled oats (you can also try rolled barley)

2 cups walnuts, coarsely chopped

1 cup sunflower seeds

1 tablespoon extra virgin olive oil

½ teaspoon kosher salt

¼ teaspoon cinnamon, ground

¼ cup raisins

1 apple, grated

1 cup yogurt, plain, low-fat, nonfat, or kefir



Walnut Crumble:

½ cup walnuts, toasted

1 tablespoon raw, unbleached sugar

  1. Preheat the oven to 350°F.
  2. Toss together the oats, walnuts, sunflower seeds, olive oil, salt, and cinnamon and spread in a thin layer on a baking sheet. Toast until fragrant and slightly golden, 5 minutes. Let cool.
  3. While the muesli bakes, make the walnut crumble. Toss together the walnuts, sugar and a splash of water in a small pan over medium heat until the sugar caramelizes and glazes the walnuts lightly. Set aside to cool and roughly chop.
  4. Fill four bowls with ½ cup muesli each. Garnish with raisins, grated apple, and top with yogurt or kefir. Sprinkle each bowl with walnut crumble. Stir together and eat, with a touch of honey if desired.
  5. Note: The remaining muesli and crumble can be stored in an airtight container.

Recipe and photo courtesy of California Walnuts.


Calories: 370
Total Fat: 25g
Saturated Fat: 3g
Sodium: 85mg
Carbohydrate: 31g
Fiber: 6g
Protein: 11g

Yield: 14 Servings

How'd it Taste?

I am very happy with this recipe! I love nutty foods, and this satisfied that craving. It is just a tad sweet -- sweet enough -- and I feel comfortably "full" after eating. I only made half the batch just in case (which provides 7 servings); next time I'll make the full batch!

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