Toasted Muesli

They say that change is as good as a holiday, and so after more than 20 years of making the same granola recipe I decided to change things, but only slightly. This Toasted Muesli is the result! Dave and I are really creatures of habit when it comes to breakfast. Every morning when we arrive at work, Dave makes coffee and dishes himself up a bowl of the toasted muesli. I drink my coffee before even thinking about food, and then start my day with fruit – usually 2 small apples. Over the weekends and when we are on holiday, breakfast consists of eggs and on the odd occasion, oats. And I will only eat the oats if they are made with a tot of whisky, a good knob of butter and sweetened with honey. For my muesli I have added cacao nibs for that slight chocolate taste and cranberries and goji berries for colour. The nicest thing with my muesli recipe is that you can change it to suit your own tastes and you can add more nuts, take away some of the dried fruit or even use coconut oil. This is all entirely up to you. Make sure you keep it stored in an airtight container, and like with my granola recipe, you can add a cinnamon quill to the container to add an extra flavour note, however slight it might be.

What do you eat for breakfast during the work week?

Toasted Muesli
Toasted Muesli
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Toasted Muesli

This toasted muesli is the most tasty way to start your day.
Recipe Category: Breakfast
Makes enough for: 1 batch muesli
All Rights Reserved: An original recipe from Lavender and Lime


  • 300 g rolled oats
  • 75 g sunflower seeds
  • 75 g pumpkin seeds
  • 25 g linseeds
  • 170 g nuts, roughly chopped
  • 45 g dessicated coconut
  • 50 g cacao nibs
  • 20 g wheatgerm
  • 80 mls canola oil
  • 250 g honey
  • 90 g raisins
  • 60 g cranberries
  • 75 g dried fruit, thinly sliced
  • 35 g goji berries


  • Preheat the oven to 160° Celsius
  • Spray a baking tin and place the oats, seeds, nuts, coconut, cacao nibs and wheatgerm into the tin
  • Mix well
  • Place the oil and the honey into a small sauce pan
  • Heat over a medium heat until the honey melts
  • Mix into the ingredients in the tin
  • Bake for 20 minutes
  • Remove from the oven and mix
  • Bake for 15 minutes
  • Remove from the oven and add the rest of the ingredients
  • Lower the oven temperature to to 40° Celsius
  • Bake for 1 hour
  • Remove and leave to cool
  • Store in an airtight container

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What I blogged:

I am on leave until the 8th of January. I will start replying to blog comments then. 

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29 thoughts on “Toasted Muesli

  1. I love all the tasty ingredients in this wonderful mix. What a great idea for breakfast! I have scrambled eggs, bacon and something orange juice every morning….almost never vary. What a great mid-morning snack too!

  2. I just recently made granola for the first time, and I think this muesli is going to be next! Love all the dried fruit mixed in.

  3. This looks very good muesli – Tandy – I seldom eat the same thing for breakfast two mornings running – my breakfast can run from fruit, muesli & yogurt, eggs on toast, avo & feta on toast, just toast and butter, or even last night’s leftovers (that’s not usual – cos I usually have those for lunch!). So no set pattern there – I just take each morning as it comes.

  4. This looks like the perfect snack on a cold day. Honestly, lately I’ve been eating cereal. Not a great breakfast but when in a pinch… lol. Wonderful recipe

  5. I love how you have combined all of these flavours together. This is the perfect start to the day, energetic, wholesome and delicious. I have fallen into the 2 egg syndrome for breakfast but need to add more variety. Thanks for this inspirational combination 😀

  6. Happy New Year!
    I have never made muesli…but enjoy when added to yogurt…thanks for the recipe Tandy!
    Have a great week 🙂

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