Homemade muesli is one of the rare cases where the DIY version ends up simpler, cheaper, and better for you than the store-bought box. Unlike many packaged blends, where sugar in the form of syrups and coatings often takes top billing, homemade muesli puts you fully in control of what goes in — including the option to skip added sugar entirely.

Muesli and granola get mixed up often, even though they’re made differently: granola is baked in the oven with honey or syrup until crisp, while muesli needs no baking at all — the ingredients are simply combined raw, and the oats soften on their own once milk or yogurt is poured over them. Old-fashioned rolled oats work better here than instant oats, since they hold their texture longer once wet.

Nuts and seeds make the mix more filling and bring healthy fats the oats alone don’t provide, and roughly chopped nuts give a satisfying crunch that survives even after the oats soften. Raisins, dried apricots, and cranberries together strike a balance between sweetness, tartness, and chewy texture — apricots are best cut into smaller pieces so they distribute evenly through the mix.

The biggest advantage homemade muesli has over boxed cereal is how long it keeps: stored in a dry jar with a tight lid, it stays good for several weeks with no need for refrigeration. Pour milk, a plant-based drink, or yogurt over it and let it sit for 5-10 minutes before eating.