Mediterranean Muesli & Breakfast Bowls

We’ve added wheat or rye flakes and oat bran to boost the whole-grain nutrition.

October 26, 2017
Mitch Mandel

Adapted from Prevention Mediterranean Table: 100 Vibrant Recipes to Savor and Share for Lifelong Health

Unlike granola, which is baked, muesli is an uncooked combination of oats, fruits, nuts, and seeds—without the added sugar and oil used to bind granola together.


More: How to Eat Mediterranean-Style

With origins in the mountains of Switzerland, this muesli has a Mediterranean spin on it with the addition of dried figs, dates, and pistachios. We’ve also added wheat or rye flakes and oat bran to boost the whole-grain nutrition—look for them in the natural foods section of the supermarket

Mediterranean Muesli & Breakfast Bowls
(Servings: 12)



  • 3 cups old-fashioned rolled oats

  • 1 cup wheat or rye flakes

  • 1 cup pistachios or almonds, coarsely chopped

  • 1/2 cup oat bran

  • 8 dried apricots, chopped

  • 8 dates, chopped

  • 8 dried figs, chopped

Breakfast Bowl

  • 1/2 cup Mediterranean Muesli (above)

  • 1 cup low-fat plain Greek yogurt or milk

  • 2 Tablespoons pomegranate seeds (optional)

  • 1/2 teaspoon black or white sesame seeds


1. To make the muesli: In a medium bowl, combine the oats, wheat or rye flakes, pistachios or almonds, oat bran, apricots, dates, and figs. Transfer to an airtight container and store for up to 1 month.

2. To make the breakfast bowl: In a bowl, combine the muesli with the yogurt or milk. Top with the pomegranate seeds, if using, and the sesame seeds.

Note: Muesli and milk may be gently heated over medium heat for a warming breakfast. Or mix yogurt into a serving of muesli and leave in the refrigerator overnight for a creamier, raw version in the morning.