Skip to main content
Epicurious
Cookbooks

Blueberry-Walnut Muesli

Serve with yogurt, berries, and a drizzle of honey.

Recipe information

  • Yield

    makes about 3 cups

Ingredients

1 1/2 cups old-fashioned oats
3/4 cup dried blueberries
1/2 cup coarsely chopped walnuts, toasted
1/3 cup sunflower seeds, toasted
1/4 cup wheat germ
2 tablespoons flaxseed

Preparation

  1. Stir together all ingredients in a large bowl. The muesli can be stored in an airtight container until ready to serve, up to 1 week.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsSwissEuropeanBlueberryBerryFruitWalnutNutOatRice & GrainsMainSideBreakfastBrunchGluten FreeDairy FreeVegetarianVeganQuickEasyMake AheadNo-CookCookbooks
Read More
Tiny Tomato Galettes
With a crisp crust, garlicky mayo, and a juicy slice of tomato.
José Andrés Recipes Worth Bookmarking
Like carrot farro salad and chicken paella.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
The Most-Saved Recipes in the Epicurious App in May
Like miso-peanut hibachi chicken and spring orzotto.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Paella de Pollo con Verduras
A crowd-friendly, crisp-edged chicken and vegetable rice from chef José Andrés.
Chimichurri Grilled Shrimp
Punchy, make-ahead chimichurri adds a bright, fresh finish to this easy summer dinner.
Miso-Peanut Hibachi Chicken
The magic of this hibachi chicken recipe comes from a combination of miso and peanut butter and how it beautifully caramelizes when it hits the grill.