Homemade toasted muesli

Muesli in little bowls

Toasted muesli is commonly made with oil and sugar. Not this version! Thanks to coconut cream and brown rice syrup (low GI, a little processed yes, though much better than sugar!)

My husband Ben loves toasted muesli! He used to live off of Weetbix prior to meeting me! Once I came on the scene the Weetbix became organic Weetbix lol!

Feel free to add desiccated coconut, other dried fruit.. whatever you fancy really!

  • 750g rolled oats
  • 1/2 cup coconut cream
  • 1/4 cup brown rice syrup
  • 1/2 cup roasted almond and sunflower
  • 1/2 cup organic or Australian sultanas
  • 6 dried figs
  • 1/4 cup dried apricots (preferably sulphur-free)
  • 1 tsp cinnamon
  • 2 cups rice flakes (or organic corn flakes)
  1. Step 1

    If your nuts are raw, roast in the oven 8 minutes, 145 degrees C (feel free to roast more nuts and store in an airtight jar or container).

  2. Step 2

    Place oats into a large bowl. Pour coconut cream and brown rice syrup over oats. Mix well.

  3. Step 3

    The mix should be slightly wet. Add a little water or more coconut cream if too dry. Sit for 10 - 30 minutes.

  4. Step 4

    Line a large shallow tray with baking paper (if you roasted your own nuts use the same sheet). Place tray in the oven.

  5. Step 5

    Heat oven to 125 degrees C. Roast for 1 hour 20 minutes, or until golden and crispy.

  6. Step 6

    Meanwhile, chop figs and apricots into small pieces. Add nuts and seeds, sultanas, figs, dried apricots and rice flakes into a large bowl. Separate dried fruit if clumping together

  7. Step 7

    Add cooled toasted oats to your bowl and stir until well.

  8. Step 8

    Store toasted muesli in an airtight container or jar.

  9. Step 9

    Serve with your choice of plant milk, add fresh fruit if you like. Enjoy!

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