Nutritious Homemade Muesli Recipe
Recipe by Claudia Coombes
Toasted muesli is a popular choice for breakfast. It is a great option for those who need a quick, healthy and nutritious breakfast that will keep them fuelled for a busy day. Muesli contains nutrients such as low GI carbohydrates, protein, fibre, healthy fats and other vitamins and minerals.
Store bought toasted muesli is often very high in fat and sugar and they can be fairly expensive. Making your own toasted muesli is a low-cost, super easy and much healthier option. Claudia’s homemade muesli costs $5 per kilogram and in comparison, a store-bought muesli can range anywhere between $7-14.50 per kilo!
Claudia has shared her with us her healthy homemade muesli recipe that has a lovely nutty flavour. The cinnamon, coconut and dried fruit provide a lot of flavour and sweetness, so it doesn’t require any added sugar. There are also variations available for those on the low FODMAP diet, nut-free or gluten-free diet.
Give it a go and let us know how you go!
Homemade Healthy Muesli
Prep time: 5 minutes
Cook time: 30 minutes
Makes: 1 kilo (approximately 10 serves)
- 500g wholegrain rolled oats
- ¾ cup shredded coconut
- 1 cup of mixed seeds (we used pumpkin, sunflower & sesame seeds)
- ½ – 1 cup almonds, roughly chopped
- 1 tablespoon cinnamon
- 1 cup of dried fruit of your choice (we used cranberries and sultanas)
- ¼ cup extra virgin olive oil
- Preheat oven to 180℃.
- Mix together oats, nuts, seeds, coconut & cinnamon in a large bowl.
- Slowly pour over the olive oil.
- Mix through until the dry ingredients are evenly coated with the oil.
- Empty the muesli in the bowl onto 2 lined baking trays (or 1 extra-large tray) and place in the oven.
- Cook for 30 minutes or until golden brown. Mix the muesli every 10 minutes to ensure it is toasted evenly.
- In the last 5-10 minutes of cooking, mix through dried fruit of your choice (this gives the fruit a nice crunchy texture).
- Allow to cool and store in an airtight container for up to 2 weeks.
- Serve ¼ – ½ cup of muesli with some low-fat yoghurt and top with fruit of your choice for a delicious, healthy breakfast.
Variations for those with special dietary requirements
Add 1 cup of quinoa puffs or puffed millet and replace almonds with chopped brazil nuts, pecans, walnuts or macadamia nuts. Add 1/4 cup maple syrup. Omit dried fruit and serve with fresh low FODMAP fruits such as berries and sliced banana.
According to the Monash FODMAP app, 1/4 cup shredded coconut is a low FODMAP serving – each serve in this recipe contains about 1 teaspoon of shredded coconut so it is well below the low FODMAP serving.
Substitute nuts for more seeds (sesame, pumpkin, sunflower or chia) or extra grains (quinoa puffs, rice puffs, buckwheat kernels).
Swap the oats for quinoa flakes, millet flakes, rice and quinoa puffs or buckwheat kernels and add extra nuts and seeds.
If you prefer a sweeter muesli with clusters, add ¼ cup of honey when mixing in the oil. This will add more sugar to the muesli but will still be a better choice than many store-bought options.