Toasted muesli – another back to basics recipe

It’s raining again in Sydney today and it’s cold – about 12°C at the moment. We’ve had SO MUCH rain this year and it seems every time I plant out lettuce seedlings, even in the cooler months, they are immediately sabotaged by rain.

But it’s a good day to catch up on a some inside jobs and my morning started off with a freshly baked loaf of wholemeal bread and a soft pumpkin and ginger slice. In between rain showers we did a bit of gardening stopped for a delicious lunch of home made potato and leek soup and then cooked up a batch of toasted muesli. Tonight will be dedicated to knitting the other half of my first pair of socks ever.

I don’t know about where you live but good quality toasted muesli in Australia is really expensive so I decided to cost and make my own at the beginning of this year. From my estimation it works out to be about half price which is an excellent saving especially when it’s a family favourite. Our muesli is one of the essential products we’re making from scratch in our quest to return to simple living.

There are many advantages in making your own products, whether it’s food or cleaning products and by choosing the ingredients, you know exactly what’s in it and more importantly, what’s not in it. This way you can be reassured that you’ve opted for a healthier option and using ‘certified’ organic products whenever you can is even better.

So for those of you who like to make your own products and want something delicious for breakfast, I think you’ll find this one worth adding to your repertoire. Great with home made yoghurt but that’s another post.


In a large bowl mix: 4 cups of rolled oats, 1 cup unsalted sunflower seeds, 2 tbls sesame seeds, 1 cup slivered almonds, 1/4 cup linseed and 2 cups shredded coconut.

Gently heat 3/4 cup maple syrup and 4 tbls vegetable oil and when blended, pour the warm mixture over the muesli and blend well making sure everything is coated.

Spread the mixture over 2 baking trays and bake for 30 minutes stirring occasionally. Remove and cool. Transfer to a large bowl and add finely sliced dried fruit of your choice. I use paw paw, mango, apricot, apple etc.

Should keep for a month in an airtight container if it lasts that long!

Stay tuned for my next post when I’ll talk about how we winterised the chook nook!

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