While we don’t mind some store-bought mueslis (Sunsol is a fave and a key ingredient in our On-The-Go Breakfast), we find most of them fall into one of the following categories:

(1) Heavy on the dried fruit – we prefer no dried fruit and the fresh stuff on top when serving
(2) Too sweet from either (1) or added sugar/sweeteners
(3) So brittle it almost breaks your teeth (particularly some granolas)
(4) Outrageously expensive (who on earth pays $20 for 500g muesli?)

This healthy DIY muesli recipe is a perfect mix of oats, nuts and seeds. There’s no dried fruit, just the right amount of sweetness and crunch, and ends up being a fraction of the cost of many store-bought mueslis. Plus, it’s REALLY easy and you can make it in bulk.

We don’t whip it up all the time due to laziness – it generally gets made when we have people staying over because it feels a bit special. Serve with milk and/or yoghurt and fresh fruit. Kids also like it sprinkled on yoghurt for a snack or dessert.

You will need

• 460g oats
• 60g cashews
• 60g flaked almonds
• 60g pepitas
• 30g sunflower seeds
• 30g linseeds
• 30g sesame seeds
• 1 teaspoon cinnamon
• 1/4 cup extra virgin olive oil
• 1/4 cup honey
• 80g shaved coconut (optional)

What you do
Preheat oven to 170ºC (fan forced). In a large baking dish, mix the oats, cashews, almonds, pepitas, sunflower seeds, linseeds, sesame seeds and cinnamon (most quickly done with hands). In a microwaveable small jug or glass, add the olive oil and honey, heat for 30 seconds then whisk together with a fork. Pour over the muesli mixture and bake for 15 minutes. Remove, give a good mix around, bake for another 10-15 minutes or until lightly toasted. If using shaved coconut, add for the last 5 minutes of cooking otherwise it will burn.

Note: you could use shredded coconut instead of shaved coconut. If so, it’s OK to mix in with the rest of the ingredients. Also feel free to play around with the types of nuts/seeds you use. 

Tell us, readers… what can’t you stand in muesli?