Toasted Muesli


  • 2 cups rolled oats
  • 1 cup puffed corn (see notes)
  • 1 cup puffed rice (see notes)
  • 1 cup mixed nuts
  • 1/4 cup pepitas
  • 1/4 cup sunflower seeds
  • 1 tsp cinnamon
  • 1 1/2 tsp dried ginger (optional)
  • 1/2 cup coconut flakes
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • OR 1/4 cup honey
  • 1/4 cup coconut oil
  • OR 1/4 cup butter
  • 1/2 cup mixed dried fruit (e.g. chopped dates, chopped apricots, sultanas, cranberries, goji berries)
  • 1 egg white


  • Prep Ingredients: Roughly chop the mixed nuts.
  • Preheat oven to 140°C and line a large baking tray with baking paper to minimise mess (and washing up!)
  • In a large bowl, combine the oats, corn, rice, nuts, pepitas, sunflower seeds, spices and coconut.
  • In a microwave safe bowl, combine the vanilla, syrup/honey and oil/butter. Cover bowl with a piece of paper towel to avoid splatter and heat in the microwave for approx 60 secs or until the oil/butter is completely melted.
  • Stir warm liquid through the dry muesli mix until all combined.
  • Optional step for a more 'cluster' muesli: whisk an egg white in a small bowl with a fork until foamy. Mix this through the muesli mix as well.
  • Place the muesli mix evenly over the tray and bake for around 30-40mins. Check at 20mins and move the mix around if needed to help it cook evenly.
  • Once lightly browned, take out of the oven and let cool slightly. Add the dried fruit to the mix and transfer it to an airtight container once cooled completely.

We use the brand ‘abundant earth’ puffed rice and puffed corn.
This recipe is soooo forgiving and can be easily doubled if you are feeding the masses or want to enjoy it over a few weeks (it keeps really well).

Vegan Adaptation:
Use maple syrup and coconut oil as your fluid options and simply omit the step with the egg white.

Gluten Free Adaptation:
Simply use gluten free oats.