I am yet to find a nutritious, healthy muesli (or breakfast cereal) that doesn’t cost the earth, and meets my approval…though I admit, I’m fairly hard to please here! So I make a batch of my own healthy homemade muesli every month or so. It’s so very quick and simple to make and you can play around to suit your taste and pantry stores.
Why you need to avoid store bought muesli or granola
Many store-bought muesli and granola options are packed with unhealthy vegetable oils and excessive amounts of sugar. These ingredients are often used to enhance flavour and shelf life but can significantly detract from the nutritional value of these supposedly healthy breakfast choices. Vegetable oils, commonly used in processing, can be inflammatory and are linked to various health issues. Meanwhile, the high sugar content not only adds empty calories but can also lead to energy crashes and cravings later in the day. This homemade muesli recipe allows you to control the quality of ingredients and avoid these hidden culprits.
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.
What you need to make nourishing toasted muesli
To make this healthy muesli, you’ll need rolled oats, shredded coconut (or coconut flakes), sesame seeds, pumpkin seeds (pepitas), raw almonds, ground cinnamon, macadamia nut oil (or coconut oil), and your choice of sweetener like rice malt syrup or honey. Optional extras include buckwheat groats, dried fruit (like dried apricots, cranberry or sultanas), and additional nuts like walnuts or macadamias (or even chia seeds).
How to make this healthy homemade muesli
To make this nourishing toasted muesli, mix all the dry ingredients together in a large baking tray, heat the oil and sweetener in a pot, and drizzle the liquid over the dry mix. Stir well to combine, spread it in a thin layer evenly, and bake in the oven, stirring every 10 minutes until golden brown and toasted to your liking.
This healthy homemade muesli recipe is very versatile
I don’t think I’ve ever made two batches of Muesli (or granola) the same as I tend to improvise with this recipe. I personally just throw in a selection of grains (oats, buckwheat groats, rolled millet or rice flakes), nuts (pecans, almonds, hazelnuts, pistachios etc) seeds (pumpkin, sunflower, sesame, chia, hemp seeds etc), coconut (flaked or shredded) spices (like cinnamon, cardamom, nutmeg, ginger etc) for the dry portion. I think it’s best to just use up whatever I have in the pantry because who has time to head to the shops for a missing ingredient? You can’t go wrong and each batch will be different – keeping it interesting each time you make it.
Serving suggestions and how to store
Serve this toasted muesli in a bowl with natural yoghurt, a splash of milk, and some fresh fruit like bananas, berries or passionfruit. Store in an airtight container in a cool pantry or fridge once cooled, and it will keep fresh for weeks.
Vary this to suit your dietary needs
Check out the variations below the main recipe for tips on how to adapt it to your specific dietary needs. For a low-fructose version, stick with rice malt syrup and skip the dried fruit. If you’re nut-free or allergic to certain nuts, swap the almonds for another nut (like cashews, pecans or walnuts) or any seeds and extra grains. Gluten-free? Use quinoa flakes, millet, and buckwheat. For a dairy-free or vegan option, serve with plant-based milk and use rice malt syrup or maple syrup as the sweetener.
Time saving 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.
It’s a nourishing, fast snack too…
For a fast afternoon tea, put half a cup of natural yoghurt into a cup or jar, 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.
Or make a Bircher Muesli…
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 yoghurt and grated apple (or fruit of choice) for a super digestible breakfast.
More breakfast inspiration…
For more beautiful breakfast inspiration, you can browse my ebook “Rise and Shine – A Well Nourished Breakfast”
Ingredients
- 1 kg rolled oats (10 cups)
- 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 - or cardamon or ginger
- 120 ml macadamia nut oil (½ cup) - or coconut oil
- 340 g rice malt syrup or honey 1 cup) add more or less 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)
Method
- Preheat the oven to 150℃/ 300℉ (fan-forced).
- In a large baking tray mix all of the dried ingredients together. You will need at least two oven trays as it's important that it forms a layer no more than 1-2cm deep so it can crisp up.
- 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.
- Toss through the mixture to coat as evenly as possible.
- Place in a preheated oven, stirring every 10 minutes or so until evenly browned or toasted as much as you want it to be (approx. 30-40 minutes).
- 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. I'd love to hear if you like this recipe. Let me know by posting a comment below. Questions also welcome!Family Ad
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.
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!
Georgia Harding says
Glad to inspire. The roasted buckwheat is nice for a crunchy texture in salads also. G x
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.
Georgia Harding says
That’s fantastic, well done Jorja. G x
Lisa says
Thanks Georgia! Inspired me to make some. Covers so many good nutrients in one yummy receipe.
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
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
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
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.
Georgia Harding says
Fabulous, love improvisation. Thanks for sharing, G x
Rosalie Bernacki says
As a veggie – how can I get more protein into my diet when I dont eat eggs and yoghurt etc….
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
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.
Georgia Harding says
I can’t face any shop bought muesli – you can vary this to suit your taste, very versatile. Enjoy, G x
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!
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.
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
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!
Georgia Harding says
That’s such a fabulous idea and a great present. I might have to share that idea on FB! G x
Larissa says
Just wondering if If u can just eat it raw??
Georgia Harding says
Absolutely Larissa – I make one batch toasted another raw which I often soak to make a bircher too. G x
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?
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
Yvette says
I thought weetbix were a god low sugar option for kids at breakfast time. Do you not recommend them at all? thanks
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
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!)
Alex says
hi Georgia, how long will this keep please?
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
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!
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
Priscilla Prestes says
Hello, what can I use instead of the macadamia oil? Can I use coconut oil or olive oil?
Thanks
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
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!
Georgia Harding says
Yes I often increase when we have visitors, glad you enjoy Rachel G x
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!
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
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!
Georgia Harding says
Thrilled you enjoyed it and you’re very welcome G x
Anne Patterson says
This is now my staple breakfast (and my husbands too!). So delicious!
Georgia Harding says
Glad you both enjoy Anne – my hubbies all time favourite start to the day also x
mama says
Super excited to try this.
Georgia Harding says
Enjoy G x
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)
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
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.
Georgia Harding says
Yes – great idea Tania and great that your kids have designed their own. Thanks for sharing G x
Nicole K says
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!
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
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?
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
Liesel says
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
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
Penny says
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!
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
El says
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?
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
Natalja Davies says
Toasted muesli (granola) adds sugar, oils etc…not as healthy as muesli.
Suzan D says
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.
Georgia Harding says
Oh fabulous and I really appreciate your feedback, Georgia x
Emma Harwood says
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!
Georgia Harding says
Ah fabulous Emma, my kids grew up on this too G x
Alia Neesham says
With the oil is 60ml 1/2 cup or 1/4 cup?
Well Nourished Team says
Hi Alia, 60 ml macadamia nut oil is ½ cup. Thanks
Vanessa says
I’m really late to this recipe but hopefully my comment is seen 😄. How do I get the balance right when making muesli with random ingredients? I like to add wheat bran, quinoa flakes , nuts, seeds etc but don’t know how to make sure I’m not putting in too much bran or not enough etc.
Well Nourished Team says
Hi Vanessa, If you don’t feel confident with adding and substituting simply follow these recipe quantities or the other ones on the website. Quinoa flakes can be subtitled with oats in same measurements and same with nuts/seeds…they are interchangeable.
Kara says
Hi Georgia,
I have been making this muesli every couple of weeks for over 8 years now (I think it was in one of your early e-books) and it is the best! We have it with lots of nuts and seeds. My husband is a farmer and eats breakfast at 6-7am and he says it’s the only breakfast that gets him to his lunchtime at 2pm without snacking in between. Thank you Georgia!
Well Nourished Team says
Amazing, so happy to hear this Kara!