Nourishing Hub Homemade Muesli September 14 2014 by Simone Denny

Feel free to experiment with this recipe - add or subtract any ingredients based on your preference.

This recipe makes 2 - 3 large jars (you may consider halving the recipe)


  • 1kg or about 8 cups of organic rolled oats (not quick oats, I use Jumbo oats - lower GI)
  • 4 C of puffed rice
  • 2 C of puffed quinoa (use puffed rice instead if you don’t have this)
  • 2 C of shredded coconut
  • ¾ C wheatgerm (optional)
  • 2 C of pumpkin seeds
  • 2 C of sunflower seeds
  • 1 C of sesame seeds
  • ¾ C 100% maple syrup (or agave, honey or rice syrup)
  • ¾ C of coconut oil (or olive oil)
  • 2 – 3 teas of cinnamon
  • 500gms of chopped brazil nuts or macadamia nuts
  • 1 - 2 C of  Gojis (add to your liking) or raisins or cranberries (or a combination)
  • Chopped dates (optional - add to your liking)
  • Chia seeds (optional)


Preheat the oven to 200 C on fan bake

Add all dry ingredients to a large baking tray.

In a pot melt coconut oil, maple syrup and cinnamon until ingredients are combined.

Pour liquid over the dry ingredients and mix well.

Bake in the oven, turning every 5 minutes – continue until the muesli starts to turn a golden brown (20 – 30  minutes).

When the muesli is cool add chopped nuts and chopped fruit.

Store in airtight jars.