Homemade Toasted Muesli

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Nutritious and delicious, this easy toasted muesli is made from oats, coconut, nuts, seeds and dried apricots tossed in a coconut oil and maple syrup coating.

A close up of a bowl of muesli with strawberry yoghurt on top and a spoon in it, sitting on a linen napkin on a white bench.

There's something very satisfying about making your own muesli. For starters, it's definitely more affordable than buying store-bought! In addition to the cost-savings, there's the knowledge of exactly what is (and isn't) in it.

My Homemade Toasted Muesli is a lovely blend of oats with pumpkin and sunflower seeds alongside cashews and dried apricots. If you love oats as much as me, be sure to check out my Oaty Muesli Slice and my Easy Oaty Muffins.

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Ingredient notes:
Step by step instructions:
Recipe FAQs:
Storage:
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Homemade Muesli

Ingredient notes:

The ingredients for Toasted Muesli on a grey bench

Oats: I like to use a combination of quick oats and wholegrain oats. This gives variety to the texture.
Nuts and seeds: As always, feel free to use the recipe as a guide and use your favourite nuts including walnuts, brazil nuts or almonds.
Coconut: I love big coconut chips in this muesli. But honestly, it's not always easy to find in store. Shredded or desiccated coconut can also be used.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

Preheat the oven to 160°C fan bake. Add the dry ingredients to a large roasting dish. Mix to combine.

Oats, seeds and nuts in a large roasting dish on a grey bench

Place the wet ingredients in a glass jug then melt in the microwave in 30 second bursts until the coconut oil has melted. Mix to combine then pour over the dry ingredients.

Uncooked muesli in a large roasting dish and a glass jug of oil and maple syrup on a grey bench

Using a spatula, mix everything together. Bake in the oven for 10 minutes then stir. Bake for another 10 minutes and stir again. Bake for a final 10 minutes then remove from the oven and add the chopped apricots.

Muesli in a large roasting dish with an orange spatula in it sitting on a grey bench

Once cooled, add to an airtight container. Serve with your favourite yoghurt and fruit.

Birds eye view of two white bowls filled with muesli and strawberry yoghurt sitting on a grey bench.

Recipe FAQs:

How long does homemade muesli last in the pantry?

Because there are no additives or preservatives in this recipe (which is a good thing!), homemade muesli doesn't last as long as store-bought muesli. If stored in an airtight container in the pantry it will keep well for up to 4 weeks.

What other dried fruit goes well in homemade muesli?

While dried apricots are my preference, craisins, raisins, sultanas, prunes or dates would all be delicious in homemade muesli.

Storage:

Store your muesli in an airtight container in the pantry for up to 4 weeks.

A glass container of muesli sitting on a white bench.

Top tips:

Homemade muesli makes for a lovely gift! Simply add it to a glass jar with a handmade tag and gift to your loved ones at Christmas.

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Homemade Muesli

Yield: Makes 16 portions

Prep Time: 15 minutes

Cook Time: 30 minutes

Toasted homemade muesli consisting of rolled oats, nuts and seeds coated in coconut oil and maple syrup.

Ingredients

Dry ingredients

4 cups whole grain oats
2 cups rolled oats
1 cup cashews
¾ cup sunflower seeds
¼ cup pumpkin seeds
1 cup shredded coconut
2 tsp cinnamon

Wet ingredients

4 Tbsp coconut oil
4 Tbsp rice bran oil
4 Tbsp maple syrup
4 Tbsp honey

Extra

1 cup dried apricots, chopped

Instructions

Preheat the oven to 160°C fan bake.
Add the dry ingredients to a large roasting dish. Mix to combine.
Place the wet ingredients in a glass jug then melt in the microwave in 30 second bursts until the coconut oil has melted. Mix to combine then pour over the dry ingredients.
Using a spatula, mix everything together.
Bake in the oven for 10 minutes then stir. Bake for another 10 minutes and stir again. Bake for a final 10 minutes then remove from the oven and add the chopped apricots.
Once cooled, add to an airtight container. Serve with your favourite yoghurt and fruit.

Notes

Any combination of dried fruit, nuts and seeds could be used.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 336Total Fat: 17gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 434mgCarbohydrates: 41gFiber: 5gSugar: 15gProtein: 7g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
If you don't already follow me, head over to my Instagram or Facebook pages to keep up to date with all my new recipes.
Vanya

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Comments

Stacey

November 09, 2023 at 10:14 am

What can I used to substitute the coconut oil and rice bran oil? They're not things I use in the kitchen, so it seems wasteful to buy them and only use them for this. Thanks!

- VJ cooks
  
  November 09, 2023 at 11:09 am
  
  Use whatever neutral oil you have. A strongly flavoured oil will impact the flavour of the muesli.