This easy muesli recipe requires nothing more than mixing a few pantry staples together! It’s so good, you’ll be making it on repeat, and will save a bundle on those expensive bags and boxes of store-bought muesli cereals.
Since I was a little girl in Scotland, I have loved Alpen muesli cereal.
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In fact, when my mother was pregnant, she said she couldn’t wait to get up to eat a bowl of Alpen for breakfast because she loved it so much.
That said, I have to explain, to those of you in North America who may have only tasted the Canadian-made Alpen: it’s NOT the same as the original UK Alpen, it’s absolutely awful! I actually left a review for the only box I ever bought, and said it tasted like horse food! Not that I’ve had horse food, but you get the idea.
So whenever I come back from the UK, I have some Alpen in my suitcase. Last time, I splurged and bought the family size (almost 2.5 lb) bag and lugged it back with me. Well, no more lugging heavy cereal over 5000 miles, because I’ve cracked the Alpen code, and made it myself! It tastes JUST like the original!
Honestly, I cannot tell you how ecstatic I am to have done this. This copycat Alpen tastes just like the real deal, and I have already made four batches in about 10 days! This means my husband is allowed to eat “Alpen” too, now (it was off limits when I lugged it back from the UK)!
Alpen comes in three flavors: original (which is the one I like), no sugar, and dark chocolate. The beauty of this recipe is that you can make all three. Omit the sugar for the no sugar version, and add chocolate for the chocolate Alpen! So easy, and the most work you’ll have to do is to chop some hazelnuts, that’s it. Some of you on Facebook asked about muesli when you saw my photo.
What is Muesli?
Müesli means, “little mush” in German. It was invented by a Swiss doctor, Maximilian Bircher-Benner, in the early 1900s who hoped to cure his sanatorium patients by healthy eating of raw food. His original concoction consisted of rolled oats (soaked in water for 12 hours), sweetened condensed milk, lemon juice, grated apple and ground hazelnuts or almonds.
You may have heard of Bircher muesli as there has been a resurgence of this overnight oats breakfast in past years. I eat Alpen, and this copycat muesli, with cold milk poured over it, but you can make it like Bircher muesli, or even pour hot milk onto it.
Did you know I’m a World Porridge Champion? Learn how to make better tasting oatmeal.
What is Alpen?
In the late 1960s, a UK executive from the Weetabix company was on a skiing holiday in Switzerland when his personal chef made him some muesli. (FYI I still buy Weetabix as I don’t think I’ll be recreating this cereal anytime soon!) He loved it so much and was so impressed with how it kept him going on the slopes, he brought the idea back to the UK and Alpen was born in 1971. It has been incredibly popular ever since. -Alpen.com
One of the things I love most about Alpen is the dry-milk coated raisins! Don’t ask me why, because I haven’t got a clue-it’s such a strange thing, I know!
Now, let’s get to the recipe. Here are all the ingredients you’ll need for the original Alpen muesli recipe (with a pinch of salt–not shown). Try to buy organic if at all possible. I used Shiloh Farms wheat flakes, Trader Joe’s nuts, organic raisins and organic rolled oats. My supplies have dwindled because I’ve made so many batches. Do I even need to tell you how nutritious this breakfast is? I thought not.
Easy Muesli Recipe (Alpen Copycat)
copycat recipe of Alpen muesli makes 10 servings
FULL PRINTABLE RECIPE BELOW (I recommend using a scale)
Put all of the ingredients into a bowl and mix well.
Pour into an airtight container.
Keep in a cool cupboard or pantry. Use within 4 weeks.
How to Serve Muesli
Serve with cold milk, or even hot milk on a cold day.
Soak the muesli with water the night before, and add shredded apples if you like, too. It’s rather addictive, just warning you. Although I’m not pregnant, I wake up thinking about having this cereal, too!
And if you have never seen one of these cow milk jugs, they are absolutely hilarious! Well, to me they are, but my mum hates them, ha ha! I have to say, children think they are so funny! Maybe something to encourage them to have milk (or whatever you want to pour)!
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Easy Muesli Recipe (Alpen Copycat)
A copycat recipe of Alpen muesli.
Ingredients
- 1 ¾ cups (170 g) wheat flakes
- 1 ¾ cups (170 g) rolled oats, old fashioned (not instant)
- ½ cup (60 g) raisins
- 1 Tbsp (14 g) fine sugar (caster), or a little more or less, to your liking (omit for sugar-free)
- 4 Tbsp dry milk powder
- ½ cup (43 g) sliced almonds (raw or roasted)
- ⅓ cup (43 g) chopped hazelnuts (raw or roasted)
- a generous pinch of salt
Instructions
- Add all of the ingredients into a bowl
- Mix well.
- Pour into airtight container.
Notes
Original Alpen has twice the amount of sugar, so if you want to make it exactly the same, just add 2 Tbsp of sugar.
For no sugar Alpen: omit the sugar.
For dark chocolate Alpen: add ½ cup (57 g) dark chocolate chunks.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 255Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 25mgCarbohydrates: 43gFiber: 7gSugar: 7gProtein: 10g
Nutrition information is only estimated.
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I am so glad to find this recipe. I loved Alpen when i was a girl and even though i lived in Canada, in the 70s it was very tasty. There were many more hazelnuts, you could see whole hazelnuts or half hazelnuts, in fact, there was i think whey powder, the raisins were delicious, there was this great interaction between all the ingredients. I did not find or buy it again for a (very) long time, and when i bought it recently (still in Canada) the disappointment was acute. There are probably hazelnut flakes in there, but you can barely taste or even see them. The raisins are very few and far between. There is no milk or whey powder that i can see – the whole thing tastes thin and dull. And they have the gall to call it “original recipe”, when it so obviously is not. Thanks very much for putting this up, i look forward to making this (and organic too!).
And i’ll keep an eye out for it when i’m in the UK – i did not know they still had the actual original recipe there.
Oh you’ll love this, Sylvie! Definitely Alpen-fan worthy! One reader fed her husband this one and the real one from the box (British box) and he couldn’t tell the difference! Let me know what you think!
I too am excited to find your recipe…looked it up on a whim. I can’t eat hazel nuts and prefer not to use almonds (environmental factor). Would there be nut or two you would suggest as a sub? (Hope I can find those wheat flakes)Thanks! Carol
Hi Carol, almonds are awful when you look at the environmental aspects, I know :( I think pecans or walnuts would be good!
I’m so happy to have found this recipe. I really wanted an organic version of Alpen but no such thing exists, so I have just made my own following this recipe. I prefer not so many raisins, so I put less in, and the result is perfect. Thank you so much Christina – it would have probably taken ages to work out the proportions myself!
You are a lifesaver! As the Canadian child of English emigrants, I have been complaining for years that the Alpen here is NOT the same as the British version. I cannot WAIT to make your recipe! (I have just discovered your site, and after being very excited about the content, was even more delighted to read your final comment about Chaucer – I have degree in English with a Middle English specialty, so it’s always a treat to see a reference.) My quick question is: do you use skim milk powder or whole milk powder?
That’s wonderful that you’ve found my Alpen recipe, Michele! I DO love all things English literature!! I have to say, please excuse my errors and typos as I continue to find them from old recipes (and new) all the time, and I cringe! Now I will cringe even more knowing you are reading! 🤣 You know, I just looked at my dry milk and it’s actually non-fat! I didn’t even realize it, but next time I’ll look for whole milk, if I can find it. Let me know how you like the Alpen :)
I tried the link to Amazon.ca for the wheat flakes but they are not there. I can find them online elsewhere but shipping us $35-50 for one 16oz pack
I’m sad
Oh goodness that’s ridiculous!! I would be sad, too! Can you find them at a natural food store, or bulk bin store?
Hi Christina!
As someone who became addicted to Alpen in the 80’s while living in UK, I am so excited to find this recipe! My only question…You give nutritional info, but not actual size of serving…is it 4oz? 6 oz..???
My daughters are going to love me even more now!!
Linda
Hi Linda, the nutritional information is just a rough estimate as the calculator is really not a good one. I would say more like 4 oz, but if you want precise information, I’d use another calculator.
I was so excited to find this recipe! I’d just bought a box of Alpen on Amazon and savoring it bit by bit so was so happy to try out a home made copycat version. Great recipe and tasted so close to the real Alpen.
I did make one small change, as I saw on the Alpen box it said ‘toasted wheat flakes”. So I lightly toasted the wheat flakes, the nuts and also the oats – but very lightly. This is a wonderful recipe and as someone from the UK whose favourite cereal is Alpen, I’m over the moon! Thanks so much for posting. :)
Smart! It does make it a bit more work, but if you prefer it, that’s great! So glad you found it as I totally share your joy! :)
Hi
i just want to ask ?
for muesli type i can put milk a night before for ( all ) mixed ingredients or just the oats before mix them
my english is weak i hope you understand what i mean
Thanks in advance
Hi Hesham, yes I understand. You can add the milk to all the ingredients. :) Enjoy.