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Walnut Pumpkin Muesli

A simple pantry staple of rolled grains, nuts & seeds, and dried fruit.  Perfect for topping yogurt, or having with your favorite plant milk. 

Course Breakfast, Brunch, Grain, Make Ahead, Snack
Cuisine European
Keyword Breakfast, Cereal, Grain, Nuts, Oatmeal, Pantry, Seeds
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Author Rachel Leonard


  • 1 c. rolled oats
  • 1 c. rolled rye flakes
  • 1/2 c. pumpkin seeds
  • 1/2 c. walnuts chopped
  • 1/3 c. sunflower seeds
  • 1 c. raisins
  • pinch sea salt optional


  1. Preheat oven to 350 degrees F.  Spread out the rolled oats and rye flakes onto a baking sheet and spread evenly.  Bake in the oven for 10 minutes until the grains are toasted.  Set aside.

  2. While the grains are baking, place the pumpkin seeds, walnuts, and sunflower seeds into a skillet pan.  Over medium heat, toast the nuts until they become fragrant and slightly begin to change color.  You may hear the sunflower seeds "pop." Take off the heat and place the nuts into a medium sized mixing bowl.  Let nuts cool. 

  3. To the bowl of toasted nuts, add the toasted grains, and raisins, add a pinch of salt (optional) and mix.  Place into a storage container, and label appropriately. 

Recipe Notes

This Muslei recipe is just a guideline, you don't have to use the same grains, nuts, seeds,and dried fruit.  Make it personal, use what you already have and use the measurements as a guideline.