crunchy toasted muesli

DfDairy free
EfEgg free
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crunchy toasted muesli
Makes about 4 1/2 cups muesli
Recipe from:
Sweet Nourish

Store-bought mueslis can have a shockingly high sugar content. Made with oats, quinoa, cranberries, pepitas and almonds, this nutritious muesli has much less sugar and just the right amount of crunch.


180g (2 cups) rolled oats
90g (1 cup) quinoa flakes
60g (1⁄4 cup) extra virgin olive oil or melted coconut oil
105g (3 1⁄2 tbsp) honey (see Tips – use tip alternative for vegan)
50g (1⁄3 cup) dried cranberries
40g (1⁄4 cup) pepitas
50g (1⁄3 cup) natural sliced almonds
15g (1⁄4 cup) shredded coconut
Milk, to serve (use almond milk for dairy-free)
Yoghurt, to serve (use pure coconut yoghurt for dairy-free)
Fresh berries, to serve (optional)


1. Preheat oven to 180°C (160°C fan). Line a large baking tray with baking paper.
2. Combine rolled oats and quinoa flakes on prepared tray. Gently toss through the oil and honey and spread out mixture. Bake, stirring occasionally, for 30 minutes or until pale golden.
3. Stir through the cranberries, pepitas, almonds and coconut. Bake for a further 5-10 minutes or until golden. Set aside to cool before transferring to a sealed jar or airtight container. Store in a cool, dry place.
4. Serve with milk, yoghurt and fresh berries, if desired.



  • If you prefer, you can replace the honey with rice syrup, or you can use half honey and half pure maple syrup.
  • Store muesli in a sealed jar or an airtight container in a cool, dry place for up to 1 month.