Recipe For 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
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Toasted Muesli

This toasted muesli is the most tasty way to start your day.


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

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