Muesli is such an easy staple to have at home and it's so great to have a go-to to start your day right.  Quick, highly nutritious and you can make bulk in advance.

Preparation : 5 minutes

Cooking Time : 15-20 minutes

Serves : makes around 1.5 kg

Equipment needed : oven



4 cups whole rolled oats

1 cup pepitas (pumpkin seeds)

1 cup coconut flakes (large pieces)

1 cup dry roasted almonds (whole)

1 1/2 tablespoons ground cinnamon

good salt to taste

3 tablespoons coconut oil (melted)


  1. Combine all ingredients (excluding oil and almonds) and mix well.

  2. Add coconut oil and stir well.

  3. Add enough muesli mix to a baking paper lined baking tray to ensure it can toast evenly.

  4. Keep the almonds whole or crush then add to a large bowl and when the muesli is golden brown transfer to the bowl stir through and allow to cool.

  5. Continue cooking the muesli in batches until all of the mix is toasted golden brown.

  6. Once cooled transfer to a large glass air tight container.  Store it in the fridge or freezer to keep it extra crunchy (it won't actually freeze).

Enjoy x 



  • If using raw almonds add them to the other ingredients and toast

  • To crush almonds you can pulse them in a food processor or nutribullet or add some to a kitchen towel and fold over the fabric to cover.  Use the back or base of a tea mug to break the nuts into smaller pieces.  

  • This is just a base recipe - feel free to play around with it and add other ingredients that you love. 

  • I intentionally don't add any sweetner to be more adventurous with the toppings

  • My favourite combo with this muesli is papaya, banana, unhulled tahini, hemp seeds and maple syrup !!

  • Blitz it up to use for bases of sweet treats, sprinkle on stewed fruit or pancakes for extra crunch.