Lavender Breakfast Muesli

Winter, post holidays, takes a little easing into for me. Some people charge ahead into January with purpose and gusto, relieved to put December behind them and start a new year. But not I. January is like a cold morning to me – the type that you hide under the covers from, holding on to the warm sensations of a receding dream and praying that your alarm clock won’t go off anytime soon. January is the mess I’d been stuffing into the closet while December poured me another glass of wine.  January is a reality check – a back to business as usual month with a sober and stern disposition. I think it would carry a clipboard and look down at you over rimmed spectacles if it were a person.

But eventually, something clicks and the days start to take on a comforting rhythm. I get out of bed, I let things topple out of the closet and I start dealing with what needs being dealt with. It’s a good feeling when it happens, sort of wholesome and purifying in its execution. And while it  isn’t exactly fun, there is something satisfying in the motions, something that makes me feel decent and good and dare I say just a touch proud of myself.

After I get over the sensation that I am being jipped when I no longer am able to eat things like stolen for breakfast, or when there isn’t cake served with every meal, I start to embrace this wholesome, pristine feeling. I get back into my old routines and remember their sensibility, remember the sense of vibrancy and balance that comes from simplicity.

Muesli is one of these routines. It is a humble breakfast, nothing glamorous about it, nothing to catch one’s eye at first glance – but wholesome and satisfying,  like January. You can eat it every day, and feel good about it, feel proud even. Sometimes I even have it as a snack. Of course, I can’t totally neglect my need for December’s sparkle, so I like to jazz it up with a touch of lavender – or sometimes a bit of rose petal, cardamom, vanilla bean or cocoa nibs depending on how the mood takes me. That little touch of floral seems to bring just the merest whisper of summer days to my mornings, and leaves me feeling a little sunnier.

Lavender Breakfast Muesli


  • 3 cups rolled oats (feel free to sub in other flaked grains as well such as barley, rye, wheat or even quinoa)
  • 1 cup walnuts, hazelnuts or almonds (or a combination of all three)
  • 1 cup pumpkin seeds
  • 1 cup dried cherries (or other dried fruits such as figs, cranberries or apricots)
  • 1/4 cup oat bran
  • 1/2 teaspoon lavender buds
  • 1/2 teaspoon sea salt


  1. Pre-heat the oven to 350 degrees F. Place the oats on one baking tray and the walnuts on another, and place in the oven on a middle rack. Toast the walnuts for 12-15 minutes and the oats for 10, or until both are fragrant and crunchy. Place the oats into a large mixing bowl. When the walnuts are cool enough to handle, chop or break them into smaller pieces and add them to the oats.
  2. While the oats and walnuts are toasting, place a dry skillet over medium heat. Add the pumpkin seeds to the pan and toast, stirring frequently, until they begin to pop and turn golden, fragrant and crunchy. Remove from heat and add to the bowl along with the oats and walnuts.
  3. Add the dried fruits, the oat bran, the lavender buds and salt to the bowl and mix thoroughly to combine. Once cool, store in an airtight container in a dark, cool place.
  4. Adapted from "Good to the Grain" by Kim Boyce.

How to eat your muesli:

  • Eat topped with fresh fruit and doused liberally in a milk of your choice
  • Serve over yogurt or over a warm fruit compote – or both! I like to make a parfait or serve fruit compote, yogurt and muesli side by side
  • Soak overnight in the juice of 2 oranges and 1 lemon, and serve with yogurt for Bircher style Muesli – the traditional Swiss way


  1. ” January is the mess I’d been stuffing into the closet while December poured me another glass of wine.” – what a fantastic image that conjures up! I know exactly what you mean!!
    The lavender muesli looks delicious.

  2. Sigh!…I could sit back and enjoy a bowl of this right now you have really wetted my appetite …..lovely!
    I used to grow edible Lavender and make Lavender Shortbread..never thought of muesli though ,,,,,,,,till now. Thankyou

    • Danielle Charles says:

      Lavender shortbread is also divine! It’s funny – I had a jar of lavender on the counter for something else, and as I was mixing up the muesli it just seemed natural to put a little pinch of it in! Then I tried it and fell in love.

      Love to you,

  3. Ummmmmmmm delicious!
    I had never thought of adding lavender or rose to my muesli, what a lovely idea. I will definitely give this a go soon, I really love floral flavours, especially when they turn up somewhere unexpected!
    I’m glad I’m not the only one cursing the alarm clock at this time of year. It’s a good job I have 3 furry ones or I might never get anything done. 🙂
    Lots of love xxx

    • Danielle Charles says:

      I’m all about the unexpected too! I know just what you mean about those furry alarms too, they fortunately (or unfortunately depending) don’t come with a snooze button or off switch. No sleeping in allowed when certain furry ones want their breakfasts 🙂


  4. Beautiful simplicity in your lavender muesli. I feel I’m just about to arrive in that “start dealing with what needs being dealt with” place. I’m ready for that good satisfying feeling.

  5. marthasnail says:

    january has such a different feel than december. looking forward to trying the lavender muesli soon.

  6. We have had such a strange winter here in central Illinois. January seemed almost balmy! Hardly any snow, and not many days with even a frost on the windows in the morning. This muesli sounds delightful! I love floral flavors popping up in unexpected places also:) Thank you for sharing with us, Danielle! love and hugs

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