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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
4.7 from 10 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


  • 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.


    • 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)


    • 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.


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



    Sweeten with rice malt syrup and do not add any dried fruit.


    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.


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


    Serve with coconut or nut milk.


    Replace the sesame seeds with another nut or seed.


    Replace the coconut with another nut or seed.


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


    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!