The best muesli balls

This recipe for muesli buns is incredibly easy to make. There's no rising time and no dirty countertops. All you have to remember is to soak the rye grains overnight, then the buns will take no time to put in the oven the next day. 

In the recipe we use muesli from Kornkammeret, which contains a mixture of basic grains such as oats and rye as well as sweet raisins, small pieces of dried apple and hazelnuts. It gives the buns a slightly sweeter twist, which makes them perfect for the breakfast table or as an afternoon snack. Do you want to use them for savory meals – as sandwich bread or a sidekick for soup – we recommend replacing the muesli with a mixture of grains and grains without raisins, apple and nuts.

TIP: also try this recipe amaranth muesli or pancakes with oatmeal

How to make muesli balls gluten-free

If you want to make gluten-free buns, you can easily replace the rye kernels with buckwheat kernels. That's the only ingredient you need to change to make the buns completely gluten-free. It makes for a simple and delicious recipe for gluten-free bread (which can unfortunately be hard to find). And the buns also taste great with buckwheat kernels! 

TIP: Try our other gluten-free recipes too. For example banana muffins with chocolate, buckwheat bread with raisins or these high-fiber kernel buns