Recipe: Easy Snacky Muesli

Miss E is not a fussy eater. However she is extremely fussy about muesli. This is important because breakfast in our house follows one strict guideline: The Path of Least Resistance.

The Path of Least Resistance means one breakfast for all, no swapsies, no switchouts. We have weetbix + yoghurt + banana/berries (season depending) + milk + muesli. Now the muesli is meant to be the fun bit, the bit that’s a bit of a treat, there to break the boredom of 9 years straight of the same breaky, a chance to jazz it up a little. It’s just a sprinkling on top, so I don’t care if it’s not made of bran and cardboard. But Miss E does not like muesli. We have tried brand after brand, style after style and no. Except this one time we went to stay with my brother and his gorgeous wife (the SIL), who whipped out their home-made version and it was love at first bite. I can’t tell you how annoying this is, as my one strict rule now involves the labour of making muesli. My labour.

Luckily, I have simplified and the labour involved is not so bad and I make a batch to have handy in the cupboard. The fact is, I agree, this stuff is delicious and actually also healthy. Best thing for you, is that it is a fully adaptable recipe. Here are the basics, and you can go for broke on the variations.

In the end, this gets used by everyone at breakfast, as well as going into containers for snacking at lunch. Easy and delicious and a little bit nutritious.

Love Ali x

My SILs Muesli

  • 170g bag of puffed corn
  • 170g bag of puffed rice
  • About 300g of traditional rolled oats
  • Coconut flakes – as much as you have/like
  • ¾ cup coconut oil
  • ¾ cup honey
  1. Preheat oven to 170C.
  2. Mix together the dry ingredients in a large bowl.
  3. Whisk oil and honey in a pot over the stove until melted and combined.
  4. Quickly pour the oil honey mixture over the dry mixture whilst tossing with a mixing spoon until cool enough to use your hands to really move the mix around to coat in the oil mixture.
  5. Pour onto large trays in batches so that each tray is pretty thinly spread with the mixture.
  6. Bake about 20 minutes or until brown and crunchy, tossing the mix every 5 minutes or so.


So that is the very basic mix. We add combinations of the below:

  •  Nuts/crunchy bits of choice (chopped macadamias are my favourite) try pepitas, almonds, walnuts, pecans etc) – enough just to get a few in each handful of the rest of the mix
  • Sweet bits of choice: currants, sultanas, cranberries
  • Healthy bits of choice: chia seeds, LSA mix, buckwheat, All-Bran
  • Extra flavours: vanilla (add into oil mix), cinnamon (add into oil mix), lemon rind (add into dry mix)

2 comments on “Recipe: Easy Snacky Muesli

  1. Pingback: Lunchbox treats – 5 ways to get it right – THE WHOLESOME FEED

  2. Louise Dawson

    Can’t wait to try this with my girls !


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