photo credit
Claudio Miolin
recipe developer
Claudio Miolin

Makes about 4 cups


  • 1 ⅔ cups rolled oats
  • ¾ cup corn flakes
  • ½ cup sliced toasted almonds
  • ⅓ cup halved raw pecans
  • ¼ cup pumpkin seeds
  • ¼ cup bittersweet chocolate chips
  • ⅛ cup freeze-dried blueberries
  • ⅛ cup freeze-dried raspberries
  • ⅛ cup flax seeds

Muesli reminds me of my childhood in Berlin and the continental breakfast at the hotel where I started my culinary career. The breakfast offered a variety of muesli, yogurts, fruits and much more. Muesli is a nice healthy breakfast. It’s unsweetened and packed with fiber. Growing up, we usually ate muesli with milk. Now, sometimes, I like yogurt instead and add sliced fresh fruit like bananas. The cornflakes add a nice extra layer of crunch, the freeze dried fruits soak up the milk and give a lovely light acidity, and the chocolate rounds it all out. Who doesn’t like fruits dipped in chocolate?

By Claudio Miolin, baker & owner of Miolin Bakery


Step 1 (optional)
Heat the oven to 350°F. Spread oats on a large rimmed baking sheet and bake until lightly browned and crisped, about 10 minutes. Set aside to cool. 

Step 2
Mix all dry ingredients together. Store in an airtight container for up to 1 month. Serve over milk or yogurt.

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