coco-nutty toasted muesli


I love a good muesli. I really do. It’s my go to breakfast for the everyday, and stolen spoonful is my quick and easy snack if I need a bit of boost or am craving some crunch. Did you know how easy it is to make your own? Super easy. Come on, let’s do this!

Here is what you will need to make a lovely big batch of  muesli (this amount lasts us about a week and a half, with two people eating it for breakfast every morning and a few snacks in between)

  • 700 g rolled oats
  • 150 g coconut flakes
  • 200g raw nuts
  • 3/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1/2 cup rice syrup
  • 120 g dried fruit
  • 60 g chia seeds
  • 200g buckinis


First off, pick your favourite nuts. Make sure they are raw, or if you’re feeling special, try activated. These babies are going to toast themselves in the oven, so don’t use already toasted ones or you’ll end up with some sad little nut buddies. Today I was in an almond and macadamia kind of a mood, cashews are another fave, and if you’re feeling fancy go with hazels… pop anything in and I swear it’s going to be good. If you love seeds, throw them in too (I usually do), sesame is awesome as well as sunflowers and pepitas. Go on, pretend you run your own health foods shop and you’re showing off your range. This muesli is all about you, customise!


Give those nuts a bit of a chop, rough is good. Add them to a big bowl along with some rolled oats and some coconut flakes (these are a must for me, they add super awesome toasty crunch). In, out, mix it all about.


Next, measure out your maple and rice syrups and your coconut oil. Put your syrups and oil into a small saucepan and heat them gently, just until the coconut oil has melted.


Pour your syrupy mix into the oaty mix and give it a good, hearty stir. Make sure you scrape the bottom where there are usually some uncoated oats hiding, cheeky things.


Spread your beautiful sticky mix onto two baking trays, and pop them into a 160 degree C fan forced oven. No fan, then up the temp to 180 degrees or so. Bake your muesli for 25 – 30 mins, stirring it around every 8 – 10 minutes. I want you to stay within smelling range of your oven, any hint of burning and dive in there and give it a good flip about. Toast until it is beautifully golden, like your muesli has had a summer holiday backpacking around Europe. It might still seem a bit sticky when you take it out, but as long as it is a deliciously tanned, it will crunch up nicely once it is cooled. Let it cool on your trays for a couple of minutes, then tip it into a big bowl ready for some further customisation. If it cools completely on the trays it’s no big deal, but it can make a big oaty mess as you try to tip it into a bowl once it has already cooled and crisped up.


Voila, roasty toasty muesli goodness! But hold your horsies, we’re not quite there yet. Once your muesli has cooled down, stir through your favourite dried fruit, today my choice is cranberries and white mulberries. I also totally love buckinis, so I add some of them too, and some chia seeds for a good omega boost. Yum, yum.


Look at you, aren’t you cool… you’ve just made your own muesli! Know what’s great? Your muesli is super fresh with no stale ingredients, it’s better for you with the coconut oil & natural syrup combo and you’ve made it just how you like it. And next time you make it, try a new combo, keep life interesting. I love to eat mine sprinkled on natural yoghurt with a serious scoop of acai powder, some bee pollen and a sprinkle of hemp seeds.


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