I’ve been making my own home-made, toasted muesli for a couple of years now, inspired by both my mum and grandma. The toasted mueslis you buy at the supermarket (and even organic / health food shops) have so much more fat and sugar in them than they need, but the untoasted ones lack that satisfying crunch. So this recipe is my happy medium between the two.

The ingredients vary, depending on my mood and what’s available. The quantities are very fluid — I kind of do it by sight — but I’ve included rough quantities here as an indication.

The cool thing about this muesli is you can put almost any dry ingredient in there that tickles your fancy. Avoid anything “wetter” than dried fruit though, or you may wind up with mouldy muesli. And no one likes that.


  • 1 kg rolled oats
  • 250 grams shredded coconut
  • Bag (200 g?) of slivered or flaked almonds or, if you’re feeling indulgent, chopped macadamias
  • Bag (200g?) of chopped dried apricots
  • Box (200g?) of currants
  • Sometimes I also include sunflower seeds and bran sticks


Heat a saucepan over medium or high heat. One ingredient at a time, lightly toast the oats, coconut and nuts until golden, then place in a large mixing bowl. Be sure not to overtoast, particularly the nuts, as these will continue to cook after you remove them from the heat. It’s not a bad idea to give the pan a quick wipe with a paper towel between each ingredient to avoid little pieces clinging to the inside of the pan and burning. Empty the other ingredients into the same mixing bowl and stir until thoroughly combined.

Store in an airtight container for as long as you’re game  to — I’ve never had this muesli go off. But maybe that’s because I eat it too quickly!

Serve with unsweetened Greek yoghurt and a drizzle of maple syrup. Yum!