Recipe: Toasted Muesli

Our household chews through Muesli at an impressive rate of knots.  We have some great muesli brands in NZ and I used to buy the packaged stuff but it’s really expensive – so I started making my own.  I tried several recipes before coming up with this one.  I especially like it because it has no oil.  It’s so simple you could have invented it yourself – and may already have !

Muesli was introduced around 1900 by the Swiss physician Maximilian Bircher-Benner.  It was traditionally eaten with milk and orange juice added.  Yoghurt and fresh fruit are good additions too.


1kg wholegrain oats

1/2 cup runny honey

2 cups nuts chopped roughly – any kind

1 cup linseeds

1/2 cup shaved coconut – optional


Turn oven on to a medium heat (180 Celcius / 360 Fahrenheit)

Pour oats into a large roasting dish and drizzle honey over.  Stir a little to combine honey with the oats – dispersing the honey throughout.  Add nuts and seeds (and coconut) and stir again to combine.

Place dish in the mid oven and roast for approximately 15 minutes.  Remove from oven stir the mixture and place back in for a further 10 minutes.  After this remove again and check that there are no browning / burned spots appearing on the top of your muesli.  If you prefer it a little darker give it a good stir and place back in oven for a further 5-10 minutes.  Because they have a high oil content nuts and coconut can burn easily so watch the ones at the top of your mixture! If you love dried fruit in muesli add it after the cooking process is complete – the oven can turn dried fruit into burnt and bitter tasting morsels which quickly become a muesli ruiner.

When cool store in air tight containers.

This recipe can be easily doubled but do it in 2 batches rather than using 2 roasting dishes at the same time in the oven. You get a much better consistency of muesli this way.

2 Thoughts

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