Pumpkin Spice Homemade Muesli Recipe — A healthy no-cook breakfast made with for fall with oats, pumpkin seeds, dried fruit , and pumpkin pie spice. Can be made both gluten-free and vegan-friendly!
Truth be told I’ve never actually had a pumpkin spice latte from the bucks. Guess I’m not as basic as a hanes t-shirt after all. But I have had my fair share of pumped up pumpkin goodies on this little blog of mine, from s’mores, and dirt pie to martinis and chili, and now the newest pumpkin little to the clan, muesli.
Why This Recipe Works
The pumpkin pie spice adds the taste of fall to every bite.
Adding dried fruit gives a naturally sweetness, without adding any sugar.
Pumpkin seeds are both seasonally appropriate, and give this muesli a bit of added crunch.
* If you love this recipe, add these Pumpkin Pie Stuffed Baked Apples to your list too! *
How to Make This Pumpkin Spice Homemade Muesli
Simple mix 3 cups of rolled oats with 1/2 cup each of dried cranberries and coconut, 1/3 cup of pumpkin seeds, 1/3 cup of sunflower seeds, 1/4 cup of ground flax, and 2 teaspoons of pumpkin pie spice.
To serve, add 1/2 cup of the muesli to a bowl, and top with milk of choice. You can also add in Greek yogurt, kefir, chopped apples, or peanut butter. Let it sit for 5-10 minutes to soak up the milk, and soften. It can also be used to top a bowl of yogurt, or use as you would granola.
- Store your homemade muesli in a glass jar with a lid to keep it fresh, and make pouring easy. Any ol’ jar will work. Mine is usually an old pasta sauce or pickle jar.
- Use your favorite nuts, seeds, and dried fruits. Some options include raisins, dried cherries, chopped walnuts, pecans, or almonds.
- My favorite way to enjoy it is mixed with half almond milk, half Greek yogurt, and topped with chopped apple, and a sprinkle of cinnamon.
What kind of oats do I use?
The traditional rolled oats are what I used, since they are a little more hearty than instant or quick oats. Use certified gluten-free oats if needed.
How do I serve it?
You can eat it like cereal, simply topping a bowl with milk. Letting it sit for a few minutes gives the oats time to soften. You can also heat it up with milk if you prefer a warm breakfast, or mix with yogurt or kefir. Top it with chopped apple, or extra cinnamon per my recommendation. 🙂
What if I don’t have ground flax?
You can simply leave it out, or add a couple tablespoons of chia seeds instead. You can swap out any of the nuts/seeds/fruit for what you prefer, or have on hand. The ones I added just seems more “fall-like” to me.
Money-Saving Tips for this Homemade Muesli:
Buy in bulk. Purchase items like oats, nuts, and seeds in bulk to get more for your money.
Use store brands. Utilize store brands for dried fruits, spices, and oats for a more affordable option, that doesn’t sacrifice flavor or quality.
more pumpkin recipes:
Did you make this recipe? Rate & leave a comment below to let me know how it turned out!
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A healthy no-cook breakfast made with for fall with oats, pumpkin seeds, dried fruit , and pumpkin pie spice. Can be made both gluten-free and vegan-friendly!
- 3 cups rolled oats
- 1/2 cup dried cranberries
- 1/2 cup shredded coconut
- 1/3 cup pepitas (pumpkin seeds)
- 1/3 cup sunflower seeds
- 1/4 cup ground flax
- 2 teaspoons pumpkin pie spice
- Combine all ingredients in a large bowl.
- Store in an airtight container for up to 2 weeks.
- To serve transfer 1/2 cup serving to a bowl.
- Top with milk of choice to cover.
- Let sit for 5-10 minutes.
- Add chopped fruit, nut butter, or plain yogurt, and enjoy
* use certified gluten-free oats if needed.
- Category: breakfast
- Method: no-cook
- Cuisine: American
- Serving Size: 1/2 cup
- Calories: 242
- Sugar: 8
- Sodium: 74
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 33
- Fiber: 6
- Protein: 7
- Cholesterol: 0
Keywords: oats, pumpkin, fall, breakfast, muesli
Make it a great day!
What’s your favorite no-cook breakfast?
Cold or hot oats?