The best homemade toasted muesli

This is the recipe for my original healthy and delicious toasted muesli. I’ve just 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. Always banana, and then whatever seasonal fruit I have on hand.

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.

Healthy and easy to make toasted muesli by Wendy's Way to Health

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Some tips for making this toasted muesli

This muesli has plenty of oats, nuts and seeds, so you can totally leave out the dried fruit if you need it to be more “low carb.”
When I cook this muesli, I always add the dried fruit in the last 10 minutes or so of cooking time, so it doesn’t burn. Same with coconut flakes, they’re best to add at the end too.
It’s great to play around and tweak the recipe each time with different nuts, seeds or dried fruits, 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.

Make sure you also try my delicious BANANA MUESLI recipe

And get some brekkie bowl inspiration from these 3 SUMMER SMOOTHIE BOWLS

In a hurry? Make it in 5 minutes on the stovetop

Don’t have time to wait for your muesli to cook in the oven? Make it in a pan on the stovetop instead!

Just follow these instructions. Full ingredient list and instructions are below.

Ingredients on bench top for making frying pan muesli

Don’t forget to pin this recipe for later!

TOASTED MUESLI

This simple toasted muesli is the perfect topping to a yoghurt or smoothie bowl and so much better than the store bought varieties.

5 from 14 votes

Print Pin

Course: Breakfast

Cuisine: Australian, International

Keyword: granola, toasted muesli

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: large jars

Calories: 358kcal

Author: Wendy Hodge, Wendy's Way to Health

Ingredients

2 cups rolled oats
3-4 tbsp mixed seeds eg. pumpkin, sesame, sunflower
1 cup mixed raw nuts
½ cup your favourite dried fruit**
3-4 tbsp shredded coconut
1 tbsp raw honey or pure maple syrup
1 tbsp tahini
1 tbsp coconut oil

Instructions

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.

Notes

When completely cool, store in an airtight container.

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.