Homemade Muesli


Making my own muesli has been on my to do list for years and the other day, I finally got there! After going to the Dandenong Market last week, I stocked up on ingredients – nuts, seeds, dried fruit, coconut, etc at a fraction of the cost of the supermarket.


Our whole family eats muesli for breakfast most days, yes, even the kids! For the first year or so of their respective lives, Weetbix was the go to, but then that waned, so I tried sugar-free Cheerios, which was a winner for a few months, but this also waned. Mark then happily settled with muesli or porridge about 6 months ago and eats his breakfast like a champion (most days). Claire, on the other hand goes through phases of what we call ‘hunger strikes’ where she eats very little, and during this time breakfast is the first meal to be abandoned. However, since I have made this muesli, everyday she has had it with yoghurt and fruit, and asked for a second bowl (that’s 3 days and counting)!


Obviously, muesli comes in all shapes and sizes – toasted, untoasted, gluten free, sugar free, nut free, and it also can vary so much depending on different nuts, fruit, seeds or spices you are to add. I’m going to call this particular batch Untoasted Cranberry, Almond and Apricot Muesli. I personally think it is quite delicious, and I’m yet to cost it, but I’m pretty sure it will work out cheaper than most muesli (especially those that are $15-20 for a 500g bag).


If you are after a gluten free alternative, you could use gluten free oats or swap out the oats for quinoa flakes or just use more of the buckwheat groats as the base. Did you know that buckwheat isn’t actually a grain (contrary to what its name suggests), it’s a seed that is a relative of rhubarb. It’s rich in carbohydrates and due to this and its structure, it is a pseudo cereal and gluten free.

Enjoy this great way to start the day!


Makes ~1.4kg

  • 750g rolled oats
  • 100g slivered almonds
  • 75g pepitas
  • 75g sunflower seeds
  • 50g linseed
  • 75g raw buckwheat groats
  • 50g shredded coconut
  • 100g dried apricot, finely diced
  • 100g craisins, chopped
  • 1 1/2 tbs cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ground ginger


  1. Heat a medium sized nonstick frypan over medium heat. Add the almonds and toast, stirring regularly, until they begin to colour. Place into a large bowl once browned.
  2. Place sunflower seeds, pepitas and buckwheat into the pan and cook, stirring for 1-2 minutes or until starting to gain some colour. Add to the almonds.
  3. Place the coconut into the pan and turn the heat off. Quickly move the coconut around until it starts to brown (this will happen very quickly – be careful not to let it burn). Add to the nuts and seeds once browned.
  4. Add the remaining ingredients into the bowl and gently fold until well combined.
  5. Allow muesli to cool before placing into an airtight container.
  6. Enjoy ~ 1/2 cup for breakfast, topped with yoghurt and fruit.

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