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.
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.
Ingredient notes:
- 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.
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.
Recipe FAQs:
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.
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.
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.
Related Recipes:
Made this recipe?
Please click on the stars below to rate it or, write a review!
Homemade Muesli
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: 1Amount 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, Facebook or TikTok pages to keep up to date with all my new recipes.
Vanya
Stacey says
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 says
Use whatever neutral oil you have. A strongly flavoured oil will impact the flavour of the muesli.
De says
Absolutely delicious, my new favourite and go to breakfast! I found this in the cook book & had to come back and leave a comment on the website about how tasty & simple to make it is. I am wondering if I used sugar free maple syrup. Is there a way to work out the calories per serve? Thank you!
VJ cooks says
Oh thank you so much for taking the time to comment! I really appreciate it and am so pleased you enjoy this muesli as much as I do 🙂
Tess says
Super easy to make even with my added extras. I used coconut chips (supermarket has them) and puffed buckwheat (online) and a variety of chopped dried fruits. Just finished eating my first batch so making another this weekend.
VJ cooks says
That's awesome, Tess. Yes super versatile! I love coconut chips too.
Raewyn Berry says
Have just made this but unfortunately I find it a bit too sweet. Another time I’d halve the amount of honey and maple syrup, otherwise I love muesli.
VJ cooks says
Each to their own!
Raewyn Cannons says
I love this and have it for lunch at work, super convenient with some yoghurt.
VJ cooks says
Best! I'm also a fan of Greek yoghurt and muesli, like dessert but full of protein!