Muesli – a healthy breakfast recipe

I’ve had a quite a few requests to share my muesli recipe This has evolved from a recipe found on and the one my chef friend Annette uses.

Make the muesli you want to eat

Make the muesli you want to eat

If you’re like me, there is always one ingredient that you really do not like in any muesli mix. If you make your own, you can pop in your favourite ingredients and leave out the ones that leave you cold. For me, dried bananas taste like cardboard. Just keep to the proportions and you’ll find this mix easy and quick to make and even quicker to eat.

Edinburgh Foody Muesli Recipe

Edinburgh Foody Muesli Recipe

Look out for packs of fruit, seeds and nuts at reduced prices at your local store and stock up, then you’ll always have some available. This is great served with plain yogurt instead of milk.

Edinburgh Foody's Muesli
Preparation time
Cooking time
Total time
This is such an easy recipe, you can adapt it easily to feature the ingredients you love. Just keep to the same proportions. It's worth seeking out toasted coconut flakes from your favourite store, it's tricky to toast flakes at home.
Recipe type: Breakfast
Cuisine: British
Serves: 10
  • 5 cups of porridge oats (if you are gluten intolerant, make sure these are gluten free , some are not)
  • 1 cup of seeds (mixed selection of sesame, flax, pumpkin, sunflower ....)
  • 1 cup of nuts (mixed selection of walnuts, cashews, hazelnuts, macadamia ...)
  • ¾ cup of runny honey topped up with ¼ cup of oil (walnut, rape seed or similar)
  • 1 cup of mixed dried fruit (apricots, cherries, cranberries .... )
  • 1 cup of toasted coconut flakes
  • Large tray(s) with a lip and silicon paper or similar
  1. Place first 3 items in a large bowl, chop roughly any larger nuts.
  2. Melt the honey and oil together until hot but not boiling. Add to the large bowl and mix thoroughly. Turn out onto a large baking tin in an even layer (you might need two trays). Put the bowl aside for later.
  3. Put in the oven at 200 degrees C (400 F) and cook for about 15 minutes until light brown, mixing up once. This will very much depend on your oven, do not let it get burnt! You'll find the mixture at the edges starts to brown first, mix up to make it consistent. If you are using untoasted coconut flakes add them half way through.
  4. Turn back into large bowl. Let it cool. When it is cool add remaining ingredients (fruit and coconut) and mix well. Put in a sealed box and enjoy!
  5. It keeps for ages in a sealed container

Please do let me know how you get on!

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About Bread Baker Danielle

Danielle founded Edinburgh Foody in 2010. Having qualified as a professional bread baker in France in 2014, she is now on a new adventure in Gloucestershire. Check out Look out for occasional posts for Edinburgh Foody

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  1. Pingback: Essential kitchen kit and recipe for candied peel | Edinburgh Foody

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