muesli

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.

If you’re looking to save money across pantry items such as nuts, seeds, flours and more, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to check them out.

Print Recipe

4.67 from 9 votes

Nourishing toasted muesli

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.  

Prep Time10 mins

Course: Breakfast

Servings: 1 kg

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.

Instructions

• 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.

Notes

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"

You can shop for heavily discounted, top quality ingredients to make this recipe - take a look at this fabulous product bundle with everything you need, delivered to your door so you can start cooking now! Click THIS LINK, it's that simple. 

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