Muesli – Just the Way You Want It

My husband and I simply can’t agree upon the best additions to muesli. As such, we compromise and make a his and hers variety. Start with the base and add various nuts and dried fruit combinations to personalise your own for a delicious healthy breakfast – complete with a touch of sneaky coffee.

Serves: As many as you want it to.
Cooking Time: Preparation 10 minutes, cook 30-45 minutes


For the base:
+ Rolled oats
+ Ground cinnamon
+ Honey (or maple/golden syrup)
+ 1 cup of freshly brewed coffee, or just enough to make the oats clump together a little

Bakeable additions: Such as: pepitas, sunflower seeds, pistachios, whole almonds, coconut and cashews.

Last minute additions: Such as: sultanas, flaked almonds, dried apple, dried apricot and walnuts.

To serve:
+ Yoghurt
+ Plus a combination of fresh fruits such as bananas and berries. Or green apples with a dash of orange juice. Or some prunes and a delicious rhubarb, blueberry and ginger compote.


Preheat oven to 250°C.

Place all the dry ingredients for the muesli base in a large bowl. Meanwhile, boil the kettle, and make the cup of coffee. While still warm, combine the coffee and the honey in a jug. Add the liquids to the bowl and stir to combine. Aim for a mixture that is slightly moist mixture, but one that is not soggy.

Pour the mixture onto two large baking trays lined with baking paper. Place in the oven for approximately 30-45 minutes, or until golden. If it is becoming crispy too fast, reduce temperature to 120°C until dried out. Remember to give the mixture a quick toss every ten minutes using a wooden spoon to ensure an evenly crispy muesli. 

Once removed from the oven, add your last minute additions. For myself, I add the sultanas, walnut and flaked almonds. My husband on the other hand prefers dried apricot and apple. After gently mixing through the last minute additions, transfer to an airtight jar for storage.

Original recipe sourced from the Family Archives.

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