Coconut Apricot Muesli Cereal

This coconut apricot muesli cereal is a healthier, delicious version of granola that’s also oil free! Here’s how to make muesli.

Coconut Apricot Muesli Cereal | How to make muesli

This post was created in partnership with Califia Farms. All opinions are our own.

Growing up, I had an intense passion for breakfast cereal. At breakfast, I would create a small fort with two cereal boxes separated by a carton of milk. I’d hide in my fortress and read the back of the boxes while slurping down at least two large bowls in a sitting. And it wasn’t just breakfast. After school snack? Cereal. And as I grew, mindless study snack in college? Cereal. Weeknight dinner in my first apartment out of college? Cereal. So what better recipe for me to bring you today than, that’s right–muesli cereal. Keep reading for how to make muesli.

Coconut Apricot Muesli Cereal | How to make muesli

Kicking the cereal addiction

When Alex and I started eating a mostly whole foods plant based diet, I resolved it was time to kick the cereal addiction. Not that cereal is “bad”, but I wanted to decrease my dependence on this food group and work on replacing it with whole grains instead. (Also, I was tired of grocery store clerks saying “You like cereal, huh?” when I checked out massive quantities of the stuff.) Switching to an entirely new breakfast tradition helped immensely, but I still found myself craving the cereal experience as a comforting treat.

How to make muesli cereal

So how to make non-processed, whole foods breakfast cereal at home? Oats, the original breakfast cereal. Oatmeal and granola are two of my favorites, but I started getting lazy and eating raw oats with milk and a bit of maple syrup. Turns out this is a real thing called muesli: a mixture of raw oats, dried fruits, seeds, and nuts. Instead of toasting the ingredients like in granola, they’re eaten raw with milk (regular, almond or soy). It might sound odd to those accustomed to breakfast cereal, but it is one of my favorite foods on the planet, probably because of the tradition of my cereal past.

This muesli cereal recipe combines dried apricots, crystallized ginger, and pumpkin seeds with oats, almonds and coconut for an unexpected mix of flavors. In this recipe we’ve lightly toasted the oats, coconut and almonds to enhance their flavor and texture. Then we’ve used a mixture of maple syrup, vanilla and cinnamon to lightly coat the entire muesli cereal, giving it a very light sweetness. Then we’ve added the “mix-ins”: where, the apricots, ginger and pumpkin seeds.

The recipe is completely customizable so feel free to sub in your favorite nuts, seeds, or dried fruits. We top it with almond milk, and if they’re on hand, some fresh berries. Serve with a small drizzle of maple syrup. This muesli cereal is so simple to put together, it’s almost a “non-recipe.” But I love that it’s a thing; and the perfect thing to satisfy my sentimental cereal+milk cravings.

Coconut Apricot Muesli Cereal | How to make muesli

To eat with this muesli cereal, we used Califia Farms almond milk and fresh blackberries from Broad Ripple Farmer’s Market. Another way to eat muesli is soaking it in milk overnight; we prefer the texture fresh. This is a great option for vegan / plant-based, vegetarian, gluten-free, and dairy-free breakfasts.

Looking for breakfast recipes?

Outside of this muesli cereal, here are a few of our favorite breakfast recipes:

Coconut Apricot Muesli Cereal | How to make muesli

This recipe is…

This coconut apricot muesli cereal is vegetarian, gluten-free, vegan, plant-based, dairy-free, egg-free, refined sugar-free, and naturally sweet.


Coconut Apricot Muesli Cereal

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 5.00 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: About 7 cups 1x


This coconut apricot muesli cereal is a healthier, delicious version of granola that’s also oil free! Here’s how to make muesli.



  • 4 cups old fashioned oats
  • 1 cup sliced almonds
  • 1/2 cup coconut flakes
  • 3 tablespoons crystallized ginger (chopped)
  • 1 cup dried apricots
  • 2 tablespoons pure maple syrup, plus additional to serve
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/3 cup roasted salted pepitas
  • Almond milk, to serve (we used Califia Almond Milk)


  1. Preheat the oven to 350°F.
  2. Spread the oats in a single layer on a baking sheet, then place the coconut and almonds in an even layer over the top. Bake 7 to 11 minutes, watching closely, until the coconut is evenly golden brown. Remove from the oven and allow to cool slightly.
  3. Meanwhile, chop the crystallized ginger and apricots.
  4. In a small bowl, combine the maple syrup and vanilla, then heat it in the microwave until warmed through, about 20 seconds (alternatively, heat on the stovetop). In a large bowl, combine the toasted oats, coconut, and almonds with the cinnamon, ginger and apricots, pepitas, and maple mixture, then stir to thoroughly combine. Pour the mixture back onto the baking sheet and spread it into an even layer to allow to fully dry, about 10 minutes. Stir to break up any clumps, then transfer to a sealable container.
  5. Eat immediately, or store in an airtight container for up to 2 weeks. To serve, pour over milk and drizzle with a touch of maple syrup. Store in a sealed container or bag in the freezer; it thaws immediately so no need to defrost.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Muesli Cereal, How to Make Muesli

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.


  • Reply
    Elizabeth | the bare midriff
    August 3, 2015 at 8:28 am

    This looks great! I also try to eat whole foods, but every now and then…my weakness is a box of Cinnamon Toast Crunch! =)

  • Reply
    Amy @ Parsley In My Teeth
    August 3, 2015 at 10:43 am

    I can totally relate to building a fort with cereal boxes — I did the exact same thing. And I must have read every word on every cereal box umpteen thousand times. But now I prefer “whole” things for breakfast and this bowl looks amazing!

    • Reply
      August 3, 2015 at 4:38 pm

      Wait, other kids did that too? I thought I was the only weird one. So funny! :)

  • Reply
    Eliza | Pen + Pan
    August 3, 2015 at 11:45 am

    Mmmmmuesli. Count me in!

  • Reply
    Sarah | Well and Full
    August 3, 2015 at 12:09 pm

    I was the opposite growing up – I was diagnosed with lactose-intolerance at the age of five, so I never really got into cereal + milk. But now that other plant-based milks are coming into popularity, I’ve been discovering new cereals + breakfast foods and absolutely loving it! Muesli is definitely one of my favorite new discoveries. I love the version you made here, especially with those beautiful blackberries! :)

  • Reply
    Becca | Spices and Spatulas
    August 3, 2015 at 2:44 pm

    Good thing I haven’t had lunch yet, because I need to make this RIGHT NOW! Muesli is my all-time favorite.

  • Reply
    August 16, 2015 at 3:33 am

    Here in Germany, the oats are usually lightly toasted when making Müsli. But since they’re not coated in sugar first it doesn’t get crunchy (although that does also exist and is called “crunchy müsli”)

  • Reply
    September 21, 2019 at 1:07 pm

    I just made a modified version of this using ingredients that I had on hand. I used chia seeds instead of almonds, ground ginger instead of crystallized ginger, and raisins instead of apricot. It was phenomenal! I can’t wait to make it with apricots. We’ve recently switched to a WFPB diet, and finding a variety of breakfast options has been tricky. Thank you so much for this fantastic recipe!

    • Reply
      Alex Overhiser
      September 21, 2019 at 2:40 pm

      I’m so glad you enjoyed it!

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