Easy Fall Muesli Bake

Baked muesli has become a staple in our house during the fall and winter months. It is an easy way to make hot muesli – instead of monitoring the stovetop while juggling the two kiddos in the morning, I can just mix muesli, an egg and milk together, throw it in the oven for 20 minutes and voila! It keeps well in the refrigerator for several days, so we can make an extra large batch and enjoy rewarmed for several mornings. Since we are in full-blown holiday season, I will also mention that this is an easy crowd pleaser for house guests.

Feel free to experiment with whatever you have on hand for add-ins and toppings. I used cranberries and apples below, but diced pears, blueberries, diced bananas or pomegranates are all wonderful. Serve with a variety of toppings including yogurt, apple butter, honey, maple syrup or jam.

Recipe: Easy Fall Muesli Bake (serves 4)

  • 1 cup milk
  • 1 egg
  • 1 Tbsp melted butter or coconut oil
  • 1 ½ cups Bircher muesli
  • 1 medium apple diced (reserve a few thin slices for the top)
  • Handful of cranberries or other fall berry (optional)
  • Large grain sugar for topping
  • Yogurt, apple butter and/or maple syrup for serving 

Preheat oven to 350 F. Whisk together milk, egg and melted butter or coconut oil. Stir in muesli and fruit. Pour into a small casserole dish (or bread pan). Top with a few thin apple slices and large grain sugar. Bake for 20 minutes and serve with yogurt, apple butter and/or maple syrup.

Enjoy your morning,


Hannah Barnstable
Hannah Barnstable