This delicious, easy to make, naturally sweetened Raspberry Muesli is a fabulous staple for any healthy pantry. Oats are a really nourishing, mineral rich grain that are high in fibre and protein. The nuts and seeds provide more nourishment in the form of fat soluble vitamins, protein and essential fats to keep you feeling full and satisfied.
If you’re looking for an alternative to high-sugar, nutritionally void cereals, you’ll love this! It’s quick and easy to make, and it stores beautifully in your pantry for weeks – just like a box of store-bought cereal.
Health benefits
Packed with fibre-rich oats and loaded with healthy fats from coconut oil, almonds and seeds, this muesli provides lasting energy. The raspberry purée adds a natural source of antioxidants and vitamin C for a bright, nutritious boost to start your day.
Ingredients
With a base of rolled oats, coconut, sesame and sunflower seeds, plus flaked almonds and a touch of rice malt syrup or honey, this homemade granola brings together wholesome ingredients in every bite.
How to make Raspberry Granola
To make this Raspberry Muesli (granola) begin by puréeing the frozen raspberries with coconut oil and a sweetener of choice. I find frozen raspberries are a bit more flavoursome than fresh but you can sub with fresh raspberries if you like. Combine the oats, shredded coconut (or coconut flakes), seeds, and almonds on a tray. Pour the berry mixture over the oat mixture and toss well to coat. Spread out over a baking tray (or baking sheet) and make sure there is just a thin, even layer of muesli so that it toasts (if it’s a deep layer it won’t crisp up). Bake until golden and crisp (about 30-40 minutes) giving it a good stir every 10 minutes. Allow to cool fully.
Serving suggestions and how to store
Enjoy this raspberry muesli in a bowl with milk, yogurt, or fresh fruit for a complete breakfast. It’s also great as an afternoon snack or on a smoothie bowl for a bit of crunch and extra nutrition. Let it cool fully before storing in an airtight container to keep it fresh and crunchy.
Vary this to suit your dietary needs
Unlike many cereals this is already wheat-free. For a nut-free option, swap out the almonds for more seeds like pepitas (pumpkin seeds) or your favourite nut-free alternative. If coconut-free, use macadamia nut oil and replace the coconut with extra oats and nuts. Make it gluten-free by substituting oats with buckwheat groats and flaked millet, quinoa, or rice. If you wanted to add some freeze dried raspberries into the granola after its fully cooled it would be super delicious.
Take a look at the variations (below the main recipe) for suggestions to alter the recipe to suit your specific dietary requirements. For more healthy muesli and granola recipes, click HERE.
Raspberry Muesli
Ingredients
- 200 g frozen raspberries – defrosted
- 50 g coconut oil (¼ cup) melted if solid
- 85 g rice malt syrup, honey or maple syrup
- 350 g rolled oats (3½ cups)
- 150 g shredded coconut (1½ cups) or flaked coconut is fine too
- 70 g sesame seeds (½ cup)
- 120 g sunflower seeds (1 cup)
- 85 g flaked almonds (1 cup)
Instructions
- Preheat the oven to 150°C/ 300°F (fan-forced).
- Purée the raspberries in a food processor or blender. Add the coconut oil and sweetener and blend until well combined. If using a Thermomix, 30 seconds, speed 8.
- On a large oven tray, toss the oats, coconut, sesame seeds, sunflower seeds and flaked almonds together.
- They need to be in a thin layer approx. 1-2cm deep or the mixture won’t toast well. You can use two trays if you don’t have one big tray.
- Pour over the berry blend and toss through the dry mix until it is evenly coated.
- Bake for 30-40 minutes, stirring every 10 minutes until golden and crisp.
Serve
- Serve with your choice of milk, yoghurt and fresh fruit.
Store
- Allow to cool fully before storing in an airtight container.
