Nuts and seeds for big batch muesli

Big-Batch Toasted Muesli

A make-it your own muesli recipe, huge in quantity and huge in taste! Make this healthy version and enjoy all month long.

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I’ve joined the toasted museli banwagon! Well, truth be told I’ve been on the toasted muesli and overnight oats (aka Bircher Muesli) train for about 15 years, but am only getting around to writing about it now. My lovely Sweedish roommate introduced me to it ages ago and my mind was blown. So delicious, and so nourishing!

Breakfast scene with toasted muesli, coffee and strawberries.
Ahhh breakfast. Whip up this easy batch of muesli, it makes enough for a month!

So I have two problems with muesli in general – it’s expensive to buy, and it goes waaaay to quickly when I make it at home. I need a big batch recipe, one that won’t end up too dry or too greasy. It also needs to be affordable! I love Cookie and Kate’s Toasted Muesli, a dark chocolate and cashew muesli that is perfect for a special occasion breakfast. But, what I want is an affordable, long-lasting recipe that would sustain my family everyday.

Rows of nuts and seeds that can be used in a make it your own, big-batch muesli.
The mix-in options are endless. A mix of nuts and seeds is my favourite.

So, enter the big-batch muesli! It’s based on a 1:1 ratio – eight cups old fashioned oats to eight cups of mix-ins of your choosing. If you are looking to reduce costs even further, a ratio of eight cups oats to six or even four cups mix-ins also tastes really delicious. It can be made completely nut free or crazy on the nuts, it’s completely up to you. I’ve suggested my favourite combo below, but I highly recommend playing around and finding your favourite mix.

How to make it:

The key to big-batch muesli is a BIG pan, a perfect job for my turkey roasting pan. It makes me really happy to find a second use for that darned pan, it takes up so much space! My pan has an eco-friendly nonstick coating (I really hope everyone is phasing out their Teflon cookware!). But if yours doesn’t, grease the bottom and sides so the coated seeds don’t stick. If you don’t have a turkey pan yet, it is a very “adulting” thing to own, I lust after my mom’s Langostina one available here.

Oats, nuts and seeds arranged in rows in a large roasting pan, perfect for toasting a big batch of muesli.
A BIG pan is the only special tool needed for big-batch muesli

This muesli is really easy to make. Mix all the dry ingredients right in the pan and stir together well. In a separate pyrex measuring cup or bowl, melt the coconut oil, stir in the maple syrup (or honey) and vanilla, then pour over the oat mixture. Stir well to combine( toss it like a salad), and put into a 350 degree oven. Bake for 10 minutes, stir well making sure to get into the corners, and bake for another 10 minutes. Let cool completely and stir in the dried fruit. I like to store half a batch in the freezer and half in a sealed container. It will keep in the freezer for several months and in a sealed container for a couple of weeks.

A bowl of muesli topped with banana and strawberries, paired with a latte, strawberries and more muesli on the side.
Topped with fruit and a milk of your choosing, this breakfast will sustain you throughout your day.


Muesli stored in tall jars trimmed with fabric for gifting.
Here’s a secret – this big batch recipe makes enough to give some away as a gift!

Big-Batch Toasted Muesli

This gluten-free, big-batch, make-it-your-own toasted museli is sure to please the entire family, and will *hopefully* make enough to last more than a few days!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Keyword: Big-Batch, Dairy-Free, Gluten-Free, Muesli
Servings: 24
Author: Kate Schendel


  • Roasting Pan


Dry Ingredients

  • 8 cups Old Fashioned Oats (gluten-free)
  • cups Walnut Pieces
  • 1 cup Slivered Almonds
  • 1 cup Hemp Hearts
  • 1 cup Sunflower Seeds
  • 1 cup Pumpkin Seeds
  • 1 cup Shredded Coconut (medium, unsweetened)
  • ½ cup Flax Seeds
  • ½ cup Chia Seeds
  • tsp Cinnamon
  • ½ tsp Salt

Wet Ingredients

  • cup Maple Syrup (or honey)
  • ¼ cup Melted Coconut Oil
  • 1 tsp Vanilla (or other extract of choice)

Save for the end

  • 1 cup Dried Cranberries and/or Raisins


  • Preheat oven to 350°F
  • Grease a large (16" to 18") roasting pan. Add all dry ingredients right into the pan and mix well to combine.
  • In a glass measuring cup, melt coconut oil. Add maple syrup or honey and vanilla (or extract of your choice). Whisk well to combine.
  • Drizzle wet mixture over the oat mix, stirring as you go.
  • Bake for 10 minutes. Stir well, and bake for another 10 minutes. Let cool completely.
  • Stir in dried cranberries or dried fruit of choise, and store in an air-tight container.


Stays fresh for one to two weeks in a sealed container. Freezes well.
Make it your own:  8 cups oats to 8 cups mix-ins of your choosing.  Can be made nut-free.
Remember to save dried cranberries, raisins, other dried fruit for after the mixture has completely cooled.