This mixture makes a wonderful parfait with yogurt and fall fruits.


Read the full recipe after the video.

Recipe Summary

Makes 5 cups


Ingredient Checklist


Instructions Checklist
  • In a bowl, pour boiling water over millet, cover with a plate, and let sit until softened, 30 minutes.

  • Heat oven to 325 degrees. In a large bowl, combine drained millet, oats, pistachios, and coconut flakes.

  • In a small saucepan, bring honey, oil, and salt to a boil. Pour over millet mixture and stir until combined.

  • Spread mixture on a rimmed baking sheet and bake, stirring once, until golden, about 20 minutes. Once cool, stir in cranberries. Muesli keeps, stored in an airtight container, two weeks.

Cook's Notes

Make It Your Own
This whole-grain cereal is good for instant breakfasts and portable snacking. The pistachios can be swapped out for hazelnuts, dried cherries -- even dark chocolate.

Reviews (2)

22 Ratings
  • 5 star values: 11
  • 4 star values: 4
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
I make this recipe a lot... it is truly delicious, hearty, and not powdery like store-bought muesli can be. I make mine a bit heartier by using a full cup of pistachios and a full cup of coconut. I also mix in some non-toasted coconut flakes after the muesli has toasted... it adds another texture and colour to the mix. The recipe can also tolerate two tablespoons of coconut oil instead of just one- makes it a bit richer.
Rating: 5 stars
Like the other reviewer, this has become my go-to recipe for muesli. I make it almost every week and I just substitute out different nuts and berries to keep the recipe fresh. The flavors are fantastic and it might take a little time, but it's well worth it.