+ Well Nourished | Healthy Homemade Muesli - fast, simple and nourishing

Nourishing toasted muesli

healthy toasted muesli recipe

I am yet to find a nutritious, healthy muesli that doesn’t cost the earth, and meets my approval (though I admit, I’m fairly hard to please here)!  So I just make my own nourishing batch every month or so.  It’s so very simple and you can play around to suit your taste and pantry stores.  I don’t think I’ve ever made two batches the same as I tend to improvise with this recipe.  I personally just throw it all in, you can’t go wrong and each batch will be different – keeping it interesting.  Just make as much as you like and store in an airtight container for a month or more.

A good quality, sugar-free muesli is a very sustaining, truly nourishing start to the day… and we all know how important breakfast is, especially for children!  Oats are a high fibre, very nutritious grain, boasting an impressive mineral profile.  In herbal medicine, oats are restorative to the nervous system.  I don’t know about you, but I’m up for any extra nervous system support!  The addition of nuts and seeds adds protein, essential fats, and more nutrition.  The coconut contributes immune boosting fatty acids and the cinnamon stabilises blood sugar levels.  All in all – you’ll feel great and survive until lunch time without the need to reach for that mid-morning snack.
So here’s a guideline for your first batch.

Makes a large Tupperware cereal container or large glass jar

Ingredients
1kg (approx.) rolled oats
1 cup shredded coconut
½ to 1 cup sesame seeds
½ to 1 cup pumpkin or sunflower seeds (or both)
½ to 1 cup almonds, slivered, flaked or chopped raw
1 tablespoon cinnamon powder (or to taste)
½ cup macadamia nut oil
½ – 1 cup raw honey or brown rice syrup (depending on how sweet you like your muesli)

Optional extras
1 cup spelt flakes, rolled quinoa, millet flakes, buckwheat kernels, rye flakes or any other grain
½ to 1 cup of any desire nut or seed (I like walnuts, macadamia nuts, hazelnuts)

Method

  1. Preheat the oven to 150 degrees celsius.
  2. In a large baking tray mix all of the dried ingredients together.
  3. In a small pot place the oil and honey or brown rice syrup, heat gently for a minute or two (do not boil). Drizzle over the dried ingredients to coat evenly.
  4. Toss through the mixture to coat as evenly as possible.
  5. Place in a preheated oven, stirring every 15 minutes or so until evenly browned or toasted as much as you want it to be.
  6. Remove from the oven and if you like you can add:
  • ½ to 1 cup of wheat germ (optional)
  • Sultanas, raisins, currants, craisins, goji berries or any other dried fruit desired  (optional)

Once completely cooled store in an airtight container.

Serve
Muesli in our house is always served with a good dollop of natural yoghurt, a splash of milk and fresh fruit (preferably passionfruit – yum!) or berries.

Variations
Low-fructose
Sweeten with brown rice syrup and do not add any dried fruit.

Nut-free
Replace the nuts with seeds and extra grains (I really like buckwheat kernels and quinoa flakes).  Replace the macadamia oil with coconut oil.

Gluten -free 
Use quinoa flakes, millet flakes, and buckwheat kernels and add extra nuts and seeds. You could also use gluten-free oats if available.

Grain-free
Remove grains and use quinoa flakes and buckwheat kernels and add extra nuts and seeds.

Dairy-free
Serve with coconut or nut milk.

Tip
I always have my muesli baking in the oven whilst I’m preparing dinner.  You can even get it started whilst the oven is heating and by the time you’re ready to cook your dinner, the muesli should be done.

For a fast afternoon tea, put half a cup of natural yoghurt into a cup, top with a few tablespoons of muesli and berries.  My kids love this ready for them in the cup holders of the car when I pick them up.

To make a fast bircher muesli, simply soak your toasted muesli in water or milk (of your choice) and a tablespoon of natural yogurt overnight.  The next morning add more yogurt for a super digestible breakfast.

I’d love to hear if  you like this recipe.  Let me know by posting a comment below.  Questions also welcome!

 

PS – For more beautiful breakfast inspiration, you can browse my ebook ‘Rise and Shine – A Well Nourished Breakfast” here or buy your copy here.

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healthy toasted muesli recipe

  • Nicole

    This is truly one of the best recipes you have ever given me Georgia. Love it!! Thanks. Such a great gluten free breakfast when I get sick of eggs.

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  • Nat

    I still make your muesli too! I have roasted buckwheat in the pantry too amd wasn’t sure what to do with it- aha!

    • Glad to inspire. The roasted buckwheat is nice for a crunchy texture in salads also. G x

  • Jorja Gunther

    My name is Jorja I am 8. I made this muesli all by myself (mum help cook it in the oven) and I love it. I am having it every morning from now on with yoghurt.

    Hi Georgia No more brought muesli for Jorja now it is a hit in our house.

  • Lisa

    Thanks Georgia! Inspired me to make some. Covers so many good nutrients in one yummy receipe.

    • I’m sure you’ll love it Lisa. Also check out the parfait recipe once you have made the muesli – which just gives a little variation. G x

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  • Frances

    Thanks- I prefer a non toasted muesli but found it a great recipe & just omitted the oil & honey. After all honey can be added at the table with fresh fruit & yoghurt. Great to have included information such as the benefit of cinnamon.
    Cheers – Frances

    • Thanks for your comment Frances. Yes, when I make a batch of toasted muesli, I usually reserve half the mix for natural and then toast the rest. Personally, I don’t have a sweet tooth at all, that’s why I choose rice malt over honey and less is best as you say, just as easy to add in after. But a little sweetener and oil do give the muesli a nice crunchy texture, just to differ from natural. G x

  • Tamara

    Thanks for the delicious recipe! I made a few changes, didn’t add oats as my husband is GF so I added extra nuts. I didn’t have any macadamia oil so used coconut oil and pure maple syrup in place of honey. Absolutely divine. I’ve been eating it for breakfast and snacks and my 3.5 and 2 year old boys love it with organic yoghurt. Looking forward to trying more recipes.

  • Rosalie Bernacki

    As a veggie – how can I get more protein into my diet when I dont eat eggs and yoghurt etc….

    • You wil need to make a concerted effort to eat nuts and legumes, making sure you prepare them well (soaking legumes and beans well and also soak nuts and seeds, dehydrate if possible too). The only soy product I would recommend is tempeh. Nut butters, but don’t overdo peanut butter. Include coconut products. Whole grains yield a little protein too. Quinoa is fantastic (I’ve written a post on it), leafy greens always. Every meal needs to contain protein. Hope this helps, G x

  • Emma

    That looks so good. I can never find a mixture that I like at the shops. Will have to give this one a go.

    • I can’t face any shop bought muesli – you can vary this to suit your taste, very versatile. Enjoy, G x

  • kate @ livinglovinglaughing

    every day I fall more and more in love w this blog!! so thankful I discovered it recently! I was thinking I wanted to start making muesli (oats) as my kids start saying they are hungry like 30 minutes after breakfast!!! so I searched on here and this one sounds fantastic… especially as I love using recipes as a ‘guide’ then getting creative 😉 so love all the options. I have coconut oil but not macadamia – do you think that will be good still? thanks heaps for all these great recipes!

  • Fiona

    Delicious! Thanks Georgia for this recipe. Not only does it make the house smell amazing but it is seriously the best muesli I’ve ever had, no more shop bought muesli for us!
    Can I ask you what readily available yoghurt you recommend? Trying to choose yoghurt that isn’t full of sugar or additives is very hard.

  • Laura

    This is the first homemade muesli I’ve ever made. And yum! I’ve bought preserving jars and am making it as a Christmas gift. Thanks so much!

    • That’s such a fabulous idea and a great present. I might have to share that idea on FB! G x

  • Larissa

    Just wondering if If u can just eat it raw??

    • Absolutely Larissa – I make one batch toasted another raw which I often soak to make a bircher too. G x

  • Sarah Godwin

    I am having lots of trouble with breakfast. My kids used to eat weet-bix everyday and after changing our eating habits I cannot find anything else that they will eat. They now refuse every breakfast option except plain toast (Ancient Grains) or spelt pancakes. They wiil not try the muesli or anything else from the rise and shine ebook. I can’t use eggs in our house but I have tried everything else from the ebook. They still ask for weet-bix and get very uspet. It has been over a month since I stopped weet-bix. Sometimes they go to school/daycare without having anything. Any suggestions?

    • Hey Sarah. That’s no good at all. Look it’s your call and depends how important it is to you for them to avoid a processed breakfast. I would encourage you to talk to them about breakfast and ask them help you pick a breakfast they like. Don’t be constrained by what you think breakfast needs to be. I recently helped a school mum who’s son was struggling with eating especially at breakfast (beyond plain white toast). He was also just not thriving, sick often and his mum was very motivated to change his diet. I discussed his food preferences with her and she said he loved soup. He now often eats soup or leftovers for breakfast, his desire for healthy food has improved dramatically, he is thriving and rarely sick. At the very least, spelt pancakes are a whole lot more nourishing than any breakfast cereal. Even toast (at least they’re eating a good bread) with a good quality nut butter/ or avo/ or what ever you can, and maybe a fruit whip/smoothie (try add some protein powder – the recipe in my ebook is a good one and easily disguised). Hope I have helped a little?? Good on you for persisting though, once new eating habits are established you won’t look back G x

      • Yvette

        I thought weetbix were a god low sugar option for kids at breakfast time. Do you not recommend them at all? thanks

        • Yvette – to me they are, like all breakfast cereals (except porridge oats), extremely processed, even though they are low in sugar, they are 100% carbohydrate. Nutritionally they offer little more than what they are fortified with and I think given the importance of breakfast, you could do a lot better. I also find that a lot of kids I treat eat too many wheat based foods (so have limited variety in their diet and it can effect their gut and immune health). So no, I wouldn’t ever recommend weetbix to patients G x

  • Alex

    hi Georgia, how long will this keep please?

    • Difficult to be exact Alex as it will depend upon the weather, your container and the freshness of your starting ingredients. But I generally keep ours in a good airtight container anywhere from 4-8 weeks G x

  • Matt Barden

    I’ve made this recipe twice now! (Second batch is cooling as I post.) Love it! First time I exceeded the recommended oil/honey mixture and it was really great. This time, following the recipe, it’s a little more dry and a little less clusterish, but still delicious. It would be really economical if only I could resist eating 17 bowls of it a day!! No need to worry about it going past its best before date. So great!

    • Ha ha, really glad you like it Matt. The beauty of this is that you can play around with it to suit. You sound like my husband, no chance of it going to waste here either G x

  • Priscilla Prestes

    Hello, what can I use instead of the macadamia oil? Can I use coconut oil or olive oil?
    Thanks

    • Yes either would be a fine replacement Priscilla (which ever you prefer the taste of). Just make sure you keep your oven temp no higher than 150℃ G x

  • Rachel

    This is a super easy and delicious mix. I DO double or triple it as with my large family, it doesn’t last long!

    • Yes I often increase when we have visitors, glad you enjoy Rachel G x

  • Danielle Quarrell

    Hi there, I have just come across your muesli recipe. I am looking for a low sugar version so was wondering if I could get away with not toasting it at all and just mixing up the dry ingredients in a container in its own. Then I can mix it up up with some yoghurt or coconut milk and add some fruit. Thanks in advance!

    • Definitely Danielle, that’s the best thing about making your own muesli – you have complete control over the ingredients and very importantly the sugar. You could also toast it (minus the oil and sweetener) or just toast the nuts and seeds or have it raw (untested) altogether. Enjoy Gx

  • S

    Made this and it was delicious. Hadn’t used buckwheat kernels before and found that I loved them. My kids really enjoy the cereal too. Thanks for posting!

  • Anne Patterson

    This is now my staple breakfast (and my husbands too!). So delicious!

    • Glad you both enjoy Anne – my hubbies all time favourite start to the day also x

  • mama

    Super excited to try this.

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