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Nourishing Toasted Muesli

May 13, 2013 | Breakfast

Toasted muesli - This healthy homemade muesli is so easy to make a very delicious. Options for gluten, grain, fructose & nut free varieties for all dietary requirements

I am yet to find a nutritious, healthy homemade 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.

Health benefits

A healthy homemade 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.

Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements.

Nourishing toasted muesli

Prep 10 minutes
Serves: 1 kg
Toasted muesli - This healthy homemade muesli is so easy to make a very delicious. Options for gluten, grain, fructose & nut free varieties for all dietary requirements
ADD TO FAVORITESADDED TO FAVORITES
4.7 from 10 votes
An easy to make, versatile breakfast, this Toasted Muesli can be customised to suit your taste and dietary requirements. It's a must in any healthy, whole foods pantry.  

Ingredients

  • 1 kg rolled oats
  • 100 g shredded coconut (1 cup)
  • 70 g sesame seeds (½ cup)
  • 140 g pumpkin seeds (1 cup) or sunflower seeds (or a mix)
  • 150 g raw almonds (1 cup) slivered, flaked or chopped raw
  • 1 tbsp ground cinnamon
  • 60 ml macadamia nut oil (½ cup)
  • 170-340 g rice malt syrup or honey (½ to 1 cup) depending on how sweet you like your muesli. Honey is much sweeter than the rice malt too.

Optional extras

  • 100 g buckwheat groats (1 cup approx.) or rolled quinoa, millet flakes or any other grain
  • 150 g favourite nuts (1 cup) I like walnuts, macadamia nuts, hazelnuts
  • 70 g dried fruit (½ cup)

Vary the above amount and types of grain / nuts/ seeds to suit your taste and pantry supplies. I never make the same tasting muesli because I always switch up the ingredients.

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    Method

    • Preheat the oven to 150℃/ 300℉ (fan-forced).
    • In a large baking tray mix all of the dried ingredients together.
    • 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.
    • Toss through the mixture to coat as evenly as possible.
    • Place in a preheated oven, stirring every 15 minutes or so until evenly browned or toasted as much as you want it to be.
    • Remove from the oven, cool 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)

    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.

    Store

    • Once completely cooled store in an airtight container in a cool pantry or the fridge.

    Variations

    Low-fructose

    Sweeten with rice malt 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.

    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.

    Sesame-free

    Replace the sesame seeds with another nut or seed.

    Coconut-free

    Replace the coconut with another nut or seed.

    Vegan

    Choose the dairy free option and rice malt or maple syrup as your sweetener.

    Tips

    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.
    PS - For more beautiful breakfast inspiration, you can browse my ebook "Rise and Shine - A Well Nourished Breakfast"
    I'd love to hear if  you like this recipe.  Let me know by posting a comment below.
    Questions also welcome!
    Course: Breakfast

    Share the goodness!

    Category: Breakfast Tags: afterschoolsnack, breakfast, camping, coconutfree, cornfree, dairyfree, eggfree, familyfood, garlicfree, glutenfree, grainfree, granola, legumefree, lowfructose, lowsugar, muesli, nutfree, onionfree, seafoodfree, sesamefree, snack, soyfree, vegan, vegetarian, wheatfree, yeastfree

    Reader Interactions

    65 Comments

    Post a comment
    1. Nicole says

      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.

      May 14, 2013
      Reply
    2. Nat says

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

      May 17, 2013
      Reply
      • Georgia Harding says

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

        May 18, 2013
        Reply
    3. Jorja Gunther says

      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.

      May 20, 2013
      Reply
      • Georgia Harding says

        That’s fantastic, well done Jorja. G x

        May 21, 2013
        Reply
    4. Lisa says

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

      May 21, 2013
      Reply
      • Georgia Harding says

        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

        May 21, 2013
        Reply
    5. Frances says

      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

      October 5, 2013
      Reply
      • Georgia Harding says

        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

        October 5, 2013
        Reply
    6. Tamara says

      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.

      October 11, 2013
      Reply
      • Georgia Harding says

        Fabulous, love improvisation. Thanks for sharing, G x

        October 11, 2013
        Reply
    7. Rosalie Bernacki says

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

      November 10, 2013
      Reply
      • Georgia Harding says

        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

        November 10, 2013
        Reply
    8. Emma says

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

      November 15, 2013
      Reply
      • Georgia Harding says

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

        November 16, 2013
        Reply
    9. kate @ livinglovinglaughing says

      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!

      February 20, 2014
      Reply
    10. Fiona says

      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.

      August 28, 2014
      Reply
      • Georgia Harding says

        Hi Fiona, yes it is great isn’t it. I’ve recently written a Breakfast ebook and it also features there as it has become a favourite for so many. Take a look at this post about yoghurt which will answer your questions https://wellnourished.com.au/simply-well-nourished-yogurt-why-its-healthy-and-clever-ways-to-eat-it/. Thanks for your feedback, appreciate it, G x

        August 28, 2014
        Reply
    11. Laura says

      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!

      December 13, 2014
      Reply
      • Georgia Harding says

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

        December 13, 2014
        Reply
    12. Larissa says

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

      January 13, 2015
      Reply
      • Georgia Harding says

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

        January 13, 2015
        Reply
    13. Sarah Godwin says

      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?

      March 7, 2015
      Reply
      • Georgia Harding says

        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

        March 7, 2015
        Reply
        • Yvette says

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

          October 16, 2015
          Reply
          • Georgia Harding says

            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

            October 19, 2015
            Reply
    14. Cherrylussh says

      I made this amazing muesli two weeks ago … and my husband simply can’t get enough. He would have it every day if he could. It truly is the most tasty, nourishing, fuel-packed muesli we’ve ever had. Love it, love it, love it. Thanks Georgia. (PS, Have your eBook and it’s a must! Never be bored at breakfast again!)

      March 30, 2015
      Reply
    15. Alex says

      hi Georgia, how long will this keep please?

      April 7, 2015
      Reply
      • Georgia Harding says

        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

        April 7, 2015
        Reply
    16. Matt Barden says

      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!

      June 22, 2015
      Reply
      • Georgia Harding says

        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

        June 29, 2015
        Reply
    17. Priscilla Prestes says

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

      July 7, 2015
      Reply
      • Georgia Harding says

        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

        July 7, 2015
        Reply
    18. Rachel says

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

      November 6, 2015
      Reply
      • Georgia Harding says

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

        November 8, 2015
        Reply
    19. Danielle Quarrell says

      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!

      October 15, 2016
      Reply
      • Georgia Harding says

        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

        October 16, 2016
        Reply
    20. S says

      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!

      January 3, 2017
      Reply
      • Georgia Harding says

        Thrilled you enjoyed it and you’re very welcome G x

        January 4, 2017
        Reply
    21. Anne Patterson says

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

      January 14, 2017
      Reply
      • Georgia Harding says

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

        January 14, 2017
        Reply
    22. mama says

      Super excited to try this.

      April 29, 2017
      Reply
      • Georgia Harding says

        Enjoy G x

        April 30, 2017
        Reply
    23. Anna says

      What’s the best way to store the Muesli to keep it fresh? I’ve got it in airtight glass jars. Would you put it in the fridge? (Brisbane, Australia)

      August 28, 2017
      Reply
      • Georgia Harding says

        Hi Anna, sorry for the delayed response, I’m on holiday and i-net connection is sketchy. I live on the GC and keep mine in my pantry airtight. But you could also keep airtight in the fridge if it is very hot/humid G x

        September 9, 2017
        Reply
    24. Tania says

      A great thing to with kids. My kids have their very own curated combo we make together. No complaints about the ingredients. Guaranteed to eat as they made it.

      October 6, 2017
      Reply
      • Georgia Harding says

        Yes – great idea Tania and great that your kids have designed their own. Thanks for sharing G x

        October 6, 2017
        Reply
    25. Nicole K says

      5 stars
      Another fantastic recipe! I have been trying to convince my “Just Right” loving husband to eat a healthier breakfast and this delicious muesli did the trick! Thank you Georgia!

      October 14, 2017
      Reply
      • Georgia Harding says

        Whoop whoop – love to convert anyone from processed cereals. I hope he is feeling the benefits of starting the day… just right but well nourished! Thanks for your rating and comment G x

        October 14, 2017
        Reply
    26. Sarah says

      I’m hoping to wean myself off my beloved store bought Muesli, but haven’t yet Been game. Do you know how your recipe compares in terms of the nutritional information when following the recipe, lower end of the recommendation s 1/2 Cup honey etc? For example calories, fat, sugar content?

      November 11, 2017
      Reply
      • Georgia Harding says

        I haven’t done the exercise myself Sarah, as I believe food really can not be assessed as a sum of its parts. But I’m sure there are online calculators that will be able to help you. Other than sugar, vegetable oils are a major concern in many commercial muesli’s so bare this in mind too G x

        November 11, 2017
        Reply
    27. Liesel says

      5 stars
      Hi Georgia
      I love your muesli! It’s a staple in our home.
      Are you able to give an indication of calorie count per 100g please of the basic recipe? I’m counting calories to see how much I’m eating (probably too much) and it would be extremely helpful if I knew the calories.
      Thanks Liesel

      November 20, 2017
      Reply
      • Georgia Harding says

        Hi Liesel, thrilled you love it. I’m told there are loads of calorie counters online that you could work it out with (depending upon you exact ingredients). It might not fare to well as nuts are generally classified as high calorie foods (one of many reasons I’m not a fan of calorie counting). G x

        November 26, 2017
        Reply
    28. Penny says

      5 stars
      I make this every couple weeks. We love it! My ‘bacon, sausage n eggs loving’ husband has this muesli for breakfast every morning! I have it on top of my porridge n fruit every morning and it is so so good with natural/Greek yoghurt!

      May 25, 2018
      Reply
      • Georgia Harding says

        Ah perfect – this is my hubbies favourite start to the day too. Love the idea of putting it on porridge too G x

        May 26, 2018
        Reply
    29. El says

      3 stars
      If I use raw honey to bake wouldn’t it kill all the good bacterial? Which sweet do you prefer? How to make it not too sweet but just right? Which sweeten do you use and how much?

      October 27, 2018
      Reply
      • Georgia Harding says

        El, I always give variations to suit people dietary goals and pantry stores (some people prefer to cook with honey, especially those on a grain free diet, personally I prefer to bake with RMS and keep my honey for raw treats or drizzling). I generally use no more than 1/2 cup at most (suits our taste). Hope this helps G x

        October 28, 2018
        Reply
    30. Natalja Davies says

      Toasted muesli (granola) adds sugar, oils etc…not as healthy as muesli.

      December 15, 2018
      Reply
    31. Suzan D says

      5 stars
      HI there – this has now become a favorite in my house and I have been making a full batch each week for the past few months! Thanks so much for this, loved by all with homemade yoghurt and fresh fruit.

      August 3, 2019
      Reply
      • Georgia Harding says

        Oh fabulous and I really appreciate your feedback, Georgia x

        August 9, 2019
        Reply
    32. Emma Harwood says

      5 stars
      Love this recipe. It has replaced Weetbix in my house and my 18mo son loves having a “sprinkle” of it on his oats too. Thanks Georgia!

      October 9, 2020
      Reply
      • Georgia Harding says

        Ah fabulous Emma, my kids grew up on this too G x

        October 12, 2020
        Reply
    33. Alia Neesham says

      With the oil is 60ml 1/2 cup or 1/4 cup?

      February 9, 2022
      Reply
      • Well Nourished Team says

        Hi Alia, 60 ml macadamia nut oil is ½ cup. Thanks

        February 14, 2022
        Reply

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