Toasted Pumpkin Muesli

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Bowl of our easy, healthy gluten-free breakfast of Toasted Pumpkin Muesli

What do you guys think? Is it too early for pumpkin things?

Please say no, because I’ve patiently been waiting for fall to arrive, and for me, it’s close enough. I can’t contain my excitement any longer.

Hemp seeds, chia seeds, almonds, oats, pumpkin seeds, sunflower seeds, dried fruit, and spices for making homemade muesli

Let’s get seasonal!

I’ve made muesli bread before (serious yum) but have never gone about making it into a traditional cereal. I figured I at least owed you all that much, especially considering I’ve nearly exhausted all flavors of granola (story of my life).

Baking sheet with nuts and seeds for making our delicious homemade muesli recipe

Muesli is similar to granola, only it’s typically unsweetened, includes no oil, and it’s raw. But for me, the idea of raw oats isn’t too appealing (unless they’re soaked overnight). So, I went for a light toast to add more flavor and crunch.

This recipe comes together in 20 minutes and requires less than 10 ingredients.

Plus, it’s healthy! With no added sugar or oil, it’s the perfect way to start your day with plenty of fiber, healthy fats, and protein (nearly 9 grams protein per 1/2 cup).

Stirring together ingredients for gluten-free vegan Toasted Pumpkin Muesli

The addition of dried fruit adds subtle sweetness, while pumpkin pie spice and pepitas infuse plenty of fall flavor.

I can hardly contain myself with pumpkin pie spice. I’ll be putting it on everything from now until Christmas – not even kidding.

If you try this recipe, let us know! Leave a comment and rate it, and don’t forget to take a picture and tag it #minimalistbaker on Instagram! We love seeing what you come up with.

And if you like this recipe, be sure to check out our other seasonal breakfast items, including Pumpkin Apple Muffins, Sweet Potato Granola, Pumpkin Maple Pecan Granola, and Pumpkin Cinnamon Rolls. Cheers, friends!

Bowl of Toasted Pumpkin Muesli for a healthy vegan snack

Toasted Pumpkin Muesli

Healthy, 20-minute toasted muesli with pumpkin seeds and pumpkin pie spice for a fall flavor infusion. A hearty, simple breakfast or snack.
Author Minimalist Baker
Baking sheet of nuts and seeds for making Toasted Pumpkin Muesli
4.86 from 7 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 7 (1/2-cup servings)
Course Breakfast, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 3 months
Does it keep? 2-3 weeks



  • 1 1/2 cups rolled oats (gluten-free for GF eaters)
  • 1/2 cup raw pumpkin seeds
  • 1/2 cup raw almonds (or pecans)
  • 1/2 cup raw sunflower seeds
  • 3 Tbsp hemp seeds
  • 2 Tbsp chia seeds (optional)
  • 1/4 cup dried fruit (optional // I love cherries, strawberries, & blueberries)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp pumpkin pie spice

FOR SERVING optional

  • Nut milk
  • Fruit (I love banana)
  • Coconut sugar or maple syrup


  • Preheat oven to 325 degrees F (162 C).
  • Arrange oats, pumpkin seeds, almonds, and sunflower seeds on baking sheet and spread into an even layer. If any of your nuts or seeds are already roasted, do not add them to the pan and reserve to add later.
  • Bake for 10-15 minutes or until lightly toasted and golden brown, stirring once at the halfway point.
  • Remove from oven and cool slightly. Then add to a large mixing bowl.
  • Add all remaining ingredients: hemp seeds, chia seeds (optional), dried fruit (optional), cinnamon, and pumpkin pie spice. Toss to combine.
  • Serve muesli with dairy-free milk or yogurt. Fresh fruit goes a long way with this muesli since there’s no added sweeteners otherwise. I prefer mine with almond milk, banana, raspberries, and a sprinkle of coconut sugar to taste.
  • To further soften the oats, heat milk before adding to muesli. Alternatively, cover with dairy-free milk of choice and allow to soak for 30 minutes at room temperature or covered in the refrigerator overnight.


*Nutrition information is a rough estimate calculated with dried fruit and without any additional toppings.

Nutrition (1 of 7 servings)

Serving: 1 half-cup servings Calories: 221 Carbohydrates: 18 g Protein: 8.8 g Fat: 13.3 g Saturated Fat: 1.6 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 3 mg Fiber: 4.7 g Sugar: 1 g

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My Rating:

  1. Alison says

    Love this one! Play around with the nuts/seeds quantities depending on what I have available. So simple and good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Rizza, once cooled, it can be stored in a sealed container in the pantry or fridge. It will keep longer in the fridge. Hope that helps!

  2. Ronit says

    Hi since i don’t have time to make this every morning, can i pre toast the oats and then put them in a jar? How long will they be good for?

  3. Tiffany says

    Hi Dana,

    I made this recipe this morning and it’s delicious!! So quick and easy to make!

    I also made fresh oat milk and it took this cereal over the top!

    Thank you so much!!

  4. Ronnie says

    I really liked this recipe. I didn’t have all of the stuff you mentioned above, just the nuts and the oatmeal. I cooked it on the stove in the morning in a cup of coconut milk. It was a nice cereal. Not as sweet but I liked it that way too.

  5. Ana @ Ana's Rocket Ship says

    I’m sure you’ve got plenty more granola recipes in you yet!!! I’ll just have to live with this muesli till then….. though it’s not really any hardship!!!!

  6. Cassie says

    Muesli is perfect for topping on oatmeal, smoothies and yogurt! I actually add it on pancakes too for extra decoration. This one looks perfect for the fall!

  7. Kim says

    This was amazing! Thanks for sharing! I made a batch and pre-portioned it out for a week of fall breakfasts!!! :) You can never have too much pumpkin spice! :)

  8. Carrie says

    Made this the other day. So good! I added some honey (or agave/maple syrup if vegan) to give it some sticky, sweetness. Been pouring almond milk over it all week!

  9. Tirza says

    Hi Dana, could you create a recipe for chickpea-based blondies? I made a batch according to a recipe on the internet, but it wasn’t good :( Love the idea, though. Maybe pumpkin spice would work there, too?

  10. Nicole @ Young, Broke and Hungry says

    Its never too early for pumpkin! I can’t wait to sprinkle this toasted pumpkin muesli on everthing and anything!

  11. Emily | Robust Recipes says

    In my opinion it’s never too early for pumpkin! I am addicted to pumpkin pie spice too. I’ve even mixed it into my peanut butter to eat it with an apple. Yum!

    This recipe looks delicious. Gorgeous pictures, as usual! ?

  12. Sarah | Well and Full says

    I love muesli!! It’s definitely different than granola, but I love eating it with warmed almond milk. It’s chewy and warm and perfect for cozy fall mornings. <3

  13. Dani says

    Pumpkin pie spice so early? You’re a naughty one! I haven’t had muesli in a long time because I only discovered overnight oats a few months ago and have been binging on different combos!

  14. Rebeca says

    I’m a big fan of muesli and, like you, I prefer it toasted. Your combination sounds great! Pumpkin pie spice isn’t a thing over here though, so I’ll have to mix my own.

    • Dani says

      When making the spice there are two versions one with cinnamon, ginger and nutmet with clove or with allspice or both! Grind it and it’s good in a jar for about a month or two if it lasts that long!!

  15. Kerstin says

    Never too early for pumpkin things! I’ve been making pumpkin spice since the first of September – hell yeah, I love autumn!

    Love, Kerstin

  16. Sabrina says

    Hmm… Pumpkin Muesli – how scrumptious! I just added some pumpkin puree to my latest batch of granola, love the idea of a toasted muesli though! :)

  17. Kelsey M says

    Oh my gosh- I’m ridiculously excited for pumpkin season- you’ve been waiting much more patiently than me, I suspect! So glad you jumped on the boat and are sharing a recipe nice and early!

  18. renee says

    wow, i love the look of this muesli. Such an exciting take on a typically boring breakfast. I can’t wait to give it a go.Now that Summer is almost here (well for us in NZ), I’m starting to put away the porridge and pull out the muesli. thanks for the inspiration :)

  19. Heather@ASpoonfulofHealth says

    Muesli is one of my all-time favorite breakfast recipes. This looks amazing! I also think it makes a great dessert at night before bed:) Lovely photos and fall ingredients!

  20. Sarah @ Seriously Lovely says

    This sounds really good and I like the idea of toasting the oats for a slightly different taste than the usual raw muesli!

  21. straycat says

    Forgot to add… husband adds milk to his homemade muesli (which is RAW) the night before then eats it at work the next morning. I like it raw….but I know some people won’t. Toasting the oats is a great way to get people to try this healthy, easy, inexpensive breakfast. Thanks again!

  22. straycat says

    Yum! I have been making homemade muesli for years. I add different things each time I make a batch (and a scoop of vegan protein powder) but I’ve never thought of adding pumpkin spice! I’m making this recipe for the next batch. I love fall….it’s always so beautiful here in Portland. Yep….fellow Portlander here! Your blog is a favorite of mine and I’ve made many, many of your recipes and always consult it when I’m doing my weekly food shopping. Thanks for so many yummy meals!

  23. Samantha @ThePlantedVegan says

    Love this combination of flavors in this recipe! This will be perfect breakfast to last the week! Thanks for the recipe!

  24. Lauren says

    This sounds absolutely delicious! Just got back from Germany and our hotel breakfast was all about muesli and I know I’ll be making this!

  25. Katrina @ Warm Vanilla Sugar says

    Nope, definitely NOT too early for pumpkin things (I say as I sip a pumpkin breakfast smoothie), And meseli is the perfect treat for the coming fall. Love this!