The best homemade toasted muesli
This is the recipe for my healthy and delicious toasted muesli. I’ve added more nuts and decreased the dried fruit in this latest update.
I don’t know about you, but I love to add fresh fruit on top of my brekkie bowls too.
I always add the dried fruit last, so it doesn’t burn in the oven. Same with coconut flakes, they’re good to add at the end too.
This muesli has plenty of oats, nuts and seeds, so you can totally leave out the dried fruit if you like.
It’s great to play around and tweak the recipe each time you make a batch for a different flavour blend.
The oats can also be left out for a gluten free version. Or swap them for quinoa flakes, puffed rice, millet, etc.
Now let’s get to the recipe!
- 2 cups rolled oats
- 3-4 tablespoons mixed seeds eg. pumpkin, sesame, sunflower
- 1 cup mixed raw nuts
- ½ cup your favourite dried fruit**
- 3-4 tbsp shredded coconut
- 1 ½ tbsp raw honey or pure maple syrup
- 1½ tbsp tahini
- 1 tbsp coconut oil
- Preheat oven to 140-160℃ and line a baking tray with baking paper.
- Combine the rolled oats, seeds, nuts and coconut in a large bowl.
- Gently warm the honey/maple syrup, tahini and coconut oil in a saucepan until smooth and runny. Pour into the bowl and mix to thoroughly coat the dry ingredients.
- Spread the mixture evenly onto the baking tray and cook for 15-20 minutes. Baking time may be longer or shorter, depending on your oven and you must watch closely so it doesn’t burn!
- Once cooled, add the muesli back into the large bowl and mix in the dried fruits.
I like to use goji berries and dried papaya.
I find that spice such as cinnamon can clump or settle at the bottom of the jar or container, so just add it freshly to each bowl or serving of muesli.
**NUTRITIONAL INFORMATION IS ESTIMATED AND SHOULD ONLY BE USED AS A GUIDE.
Read more about WHY CALORIE COUNTING ISN'T AN EXACT SCIENCE
Don’t forget to pin this recipe for later!