You will rarely catch us without a massive jar of toasted muesli in the cupboard, which we devour each morning.

I’ve made muesli for my mom and me for years now. It must be a female thing because my dad and brother refuse to get behind it. My dad calls it ‘horse food’. However, I’ve never met anyone else who doesn’t like this muesli! Try it out, and let me know whether you think it’s ‘horse food’ or the yummiest thing you’ve ever tasted.

This muesli is a great high-energy breakfast, and also makes a great homemade gift (if you can get yourself to part with it).

With the large quantities of muesli I’ve made, I’ve had lots of time to tweak the recipe to get it just right. After quite a few fails and some burnt trays, I’ve now nailed down the perfect recipe.

Ingredients in the Toasted Muesli

The ingredients I use have been thought out carefully. For instance, I no longer use chia seeds or fresh fruit like bananas. The chia seeds all mostly landed up at the bottom of the jar, and the fresh fruit would take too long to dry out so the muesli was often overcooked.

Here’s an explanation of the ingredients I like putting into my muesli:

Dry Ingredients in the Toasted Muesli

Cocoa Nibs – These are healthy, but still give you that to-die-for chocolate chip vibe. They make the muesli taste like these yummy Oatmeal Choc Chip Cookies.

Seeds – Pumpkin seeds and sunflower seeds work best because they’re yummy and big enough to be incorporated into the muesli.

Oats – I think it’s essential to use larger, whole oat flakes rather than the quicker-cooking chopped-up oats. It makes for a much more satisfying and yummy muesli.

Almonds – These are the most readily available for me. You could also try other nuts, like macadamias, hazelnuts, pecans, or even a mixture.

All-Bran Cereal – This makes the muesli a little more substantial, and I also just love bran flakes. If you don’t have All-Bran in your country, you can substitute it with any other bran flake cereal, or else leave it out.

Wet Ingredients in the Toasted Muesli

Honey – This is a healthier way of sweetening the muesli than sugar, and also forms part of the wet ingredients. I don’t like my muesli too sweet (it is breakfast, after all) so I like to use about half a cup of honey. However my mom likes it sweeter, so we compromise with slightly more honey. It’s up to you how much you want to add.

Oils – I like using a mixture of oil and butter. The butter gives the muesli a South African Crunchie sort of taste that I just love. Any oil can be used, as long as the taste isn’t too overpowering – olive oil might be best to avoid.

Serving and Storing

This muesli keeps very well for about two months, as long as you keep it in an airtight container or jar. I’ve never frozen it before, but I imagine it could do quite well in the freezer. Try it and let me know!

I love my toasted muesli with fresh fruit atop yoghurt and milk. Some people think that’s really weird, but it’s the perfect combo. I find that just yoghurt is too dry, and just milk is too soggy and there’s a bit of a zing missing. A mixture is perfect.

Print Recipe

Toasted Muesli

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Breakfast or Snack

Serves: makes a large jar

Prep Time: 15 minutes – Cooking Time: 45 minutes – Total Time: 1 hour

This is a simple, easy recipe that has become my go-to breakfast. The toasted muesli lasts a long time and reminds me of oatmeal choc-chip cookies.

Ingredients

• ⅔ cup honey (add less or more according to how sweet you want your muesli)
• ¼ cup butter
• ¼ cup oil*
• ½ tsp salt
• 1kg oats (preferably larger flakes)
• 1 cup almonds, coarsely chopped
• ½ cup sunflower seeds
• ⅓ cup pumpkin seeds
• ½ cup cocoa nibs
• 2 cups All-Bran cereal

Instructions

1

Preheat the oven to 160°C.

2

Place the honey and butter into a bowl and microwave for about 20 seconds, until melted. Allow to cool, then stir in the oil and salt.

3

In a large bowl, stir together the oats, chopped almonds, sunflower seeds, pumpkin seeds, and cocoa nibs. Use your hand to lightly crush the All-Bran cereal and add it to the bowl.

4

Add the wet ingredients to the large bowl and give everything a really good stir. Tip the muesli into a large baking tray and divide evenly on the tray. Don’t compact it, you need those air spaces between the muesli.

5

Bake for about 30-45 minutes, stirring it well every 10 minutes to avoid burning. It is done once it has an even golden brown colour all over. Allow to cool in the tray, then store in an airtight container or jar.

Notes

*It doesn’t really matter what type of oil you use, although I wouldn’t recommend anything with a strong taste, like olive oil.