Muesli Breakfast Pitas

A race I went to a few years ago gave out these pitas that were filled with fruits and seeds. I thought it was a much better option than plain bagels. After my race Saturday, I was reminiscing about the pitas and decided to make my own version. Homemade is always better, right?
I eat mine warmed up with some peanut butter or almond butter.  You can eat them plain, toasted, or whatever way you like.  My one daughter likes them with a bit of Earth Balance spread and the other with our homemade jam.

I make these in the bread machine because it is effortless. If you want, you can use a stand mixer or do it by hand following the more traditional way of making bread (activating yeast, kneading, letting it rise). Because I try to make quick and easy recipes, I am choosing to share the bread machine version.


– 1 cup water
– 2.5 teaspoons yeast
– 3 tablespoons organic cane sugar
– 2 tablespoons extra virgin olive oil
– 2 cups all-purpose flour
– 1/4 cup whole wheat flour
– 1/4 cup large flake oats
– 1 teaspoon sea salt
– 2 tablespoons sunflower seeds
– 1/4 cup dried apples, finely chopped
– 1/3 cup raisins

1. Place all of the ingredients into a bread machine. Let it go through the “dough” cycle. If your machine has a timer for add-ins, then add in the seeds, apples and raisins at that time instead of at the beginning.
2. Once the cycle is done (the dough will be sticky), remove dough to a lightly floured surface (do not use too much flour).
3. Divide the dough into 8 sections. Roll into balls and let rest for 5-10 minutes, covered with a damp towel.
4. Roll each ball into a circle. Make sure the circles are less than 1/4 inch thick or the dough won’t rise and it won’t cook all the way through.
5. Cover the circles with a damp towel and let rest for 20-30 minutes, until they start to rise slightly.
6. While waiting, preheat oven to 500 F. Place a pizza stone or baking stone in the oven to preheat.
7. Place 1 or 2 pitas on the stone and bake for 3 minutes (flip the dough upside down as you transfer from counter to stone if you want a more even rise). The pitas will have bubbled up and will be browned on the bottom.
8. Take out of the oven and cover with a towel. Repeat with remaining pitas.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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