Ever since I was really small, my dad has made his own muesli. He makes it in two big bowls in the microwave, with oil and honey. He always uses the same big silver spoon that belonged to my gran to measure the honey, and he warms it up in his cup of tea before he uses it to make sure the honey slides off easily. All the ingredients are in little zip-loc bags, and jammed into an ice cream container that lives in the fridge in our washhouse. I always used to make him let me know when he was making it (it's normally really early in the morning) so that I could get up and help. I was allowed to help measure out the ingredients, stir the muesli (which always ended with more on the bench than in the bowl), and push the buttons on the microwave. If it was winter time, he used to let me burn a magazine in the fire a page at a time, which is still one of my favourite things to do when the fire is lit. When it got to a more reasonable time, I was allowed to carry a cup of tea down the hallway to Mum. Mornings with him were, and still are, the best. I always smile a little when I think about when we eventually have kids and how he is going to be the best Grandad ever!
When I moved to New York I continued to make Dad's muesli. This is my take on it! The great thing about this is that you can literally add whatever you would like to it! You can fill it with any variety of seeds, nuts, dried fruit, the list is endless. I like mine to be quite 'hard' (lots of nuts and seeds and crunchy things) but if you were wanting it to be a little less chewy you could stir through some puffed wheat and cornflakes. I love it as a quick breakfast if I don't feel like making something hot, and more recently I have been throwing some into a mason jar with some greek yoghurt and fresh fruit or jam, and taking it with me for a breakfast on the go.
This recipe doubles/triples/quadruples really well. I generally make about four times the recipe that I have listed here, which makes a HEAP of muesli, but with little extra effort than if you were making the smaller amount. Just ensure that you use a large enough tray in the oven (I use a large deep roasting dish). It makes amazing care packages and gifts for friends, people always always love receiving it!
I did a little research on the difference between muesli and granola - In New Zealand we call any oat based breakfast cereal Muesli, but apparently granola is much more clumpy, whereas muesli is looser. You learn something new every day!
Made this recipe and love it?
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking! If you would like to scale this recipe or convert for another pan size, use my calculator!Print
- 3 ½ cups (300g) Old fashioned / rolled oats
- ¼ cup (60ml) coconut oil, or any other neutral oil
- 3-4 Tbsp (45-60ml) Liquid honey, to taste
- ¼ teaspoon salt
- ½ cup threaded coconut
- ¼ cup raw pumpkin seeds
- ¼ cup flax seeds
- ¼ cup chia seeds
- ¼ cup sunflower seeds
- ½ cup raw buckwheat groats
- ½ cup quinoa Puffs
- ½ cup quinoa flakes
- Preheat oven to 350f/180c. In a roasting dish, combine the oats, coconut oil and salt. Stir well to ensure that the oil is evenly distributed. Toast in the oven for 10 minutes, stirring once or twice. Add the honey, and stir well. Taste and add more honey if desired. Cook again for 15 minutes, stirring occasionally. Add coconut and cook for a further 15 minutes, keeping a close eye and stirring often to ensure even browning.
- Remove from the oven and allow to cool slightly in the dish. Transfer to a large bowl, or if your roasting dish is large enough, leave it in there.
- Add all the remaining ingredients, stirring well after each addition. Allow to cool completely, then store in airtight containers.
- Thank you so much to Revol for sponsoring this post! All opinions are my own. Revol is a family-run French business that has been manufacturing beautiful high quality porcelain since 1768. They centre their designs aroung creativity, innovation and durability, all the while producing some incredible products, such as these bowls and this baking dish.