Recipe: Mama’s Homemade Muesli

I absolutely ADORE the muesli my mum makes. I have tried so many times to replicate it, because surely, how hard can muesli be! And although I have made loads of delicious muesli in my time, none of them ever seem to match what my mum makes. Finally, I managed to coax the recipe out of her, and the main reason I wanted to post it on my blog was so that I can never lose it again. I made it yesterday, and after this weekend is over I’m going to have to start rationing it if I want it to last (because unfortunately, it can be pretty darn expensive to make). Of course, if you use this recipe you can mix it up as you like – for example swapping out the apricots for other dried fruit, or including extra nuts and seeds. Previously I have made it with amaranth puffs as an addition (kind of similar to Honey Puffs), and a good addition that was!

It’s so great having a go-to muesli recipe that you can play around with; changing the flavours slightly, and substituting fruit and nuts for others – whatever takes your fancy at the time. I prefer to keep my muesli relatively simple (but packed full of flavour) and then I can add fruit and yoghurt to it. I have included a recipe for spiced ginger, orange and fig muesli at the bottom of this page, in case you are looking for a slight variation to the ol’ classic. 


  • 5 c rolled oats (the whole-meal ones are great, slightly more chunky than just the plain ones I would normally use for porridge)
  • 2 c bran
  • 2 c long threaded coconut
  • 1/4 c honey
  • 1/2 c rice bran oil (or olive oil is  fine)
  • 1 c dried fruit (I use apricot)
  • 1 c chopped nuts (I mainly use almonds and cashews, with a few hazelnuts/walnuts/macadamias thrown in for good measure)
  • 1/4 c pumpkin seeds
  • 1/2 c sunflower seeds
  • 1/8 c sesame seeds


  1. Set oven to 150°C fan bake/grill.
  2. In a baking dish add the rolled outs, the bran and the coconut. Melt the honey, add the oil and pour the mixture over the baking dish. Toast until golden.
  3. Take out and add dried fruit, seeds and nuts. Add back to the oven but keep a very close eye on it so that it doesn’t burn!

Or for some variation, try this below recipe for my delicious spiced ginger, orange and fig muesli.


  • 4 T coconut oil
  • 3 T maple syrup / honey
  • 2 t ginger
  • 3 T cinnamon
  • 1 t vanilla
  • juice of 1 orange
  • 2 c oats
  • 1 c coconut
  • 1/2 c almonds
  • 1/2 c cashews
  • 1/2 c sunflower seeds
  • 1/2 c pumpkin seeds
  • handful dried figs


  1. 180°C bake.
  2. Melt the oil (microwave is fine). Add the vanilla, spice, maple syrup and orange juice.
  3. Place the oats on a baking tray and cover with the wet mixture,
  4. Bake for 20 minnutes,
  5. Add coconut, nuts and seeds, and bake for another 10 to 15 minutes or until golden.
  6. Add figs last.

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