Making a morning muesli 

Making a morning muesli 

Sunday after lunch and before Carte Blanch, get your muesli on. 

Make it a family time activity and it’s also much healthier and less processed than that bought in stores. 


1 cup of Allbran cereal (flakes or sticks) 

2 cups of rolled Oats 

3 tablespoons of brown sugar 

1/4 tablespoon of salt 

1 and 1/2 cups of honey 

1/4 cup of coconut oil 

1 teaspoon of vanilla extract 

For the nuts and crunchy parts – you will need 2 cups of whatever assortment you like, so any nuts/seeds, flaked coconut or dried fruits 

1/2 cup of quinoa (not cooked)

Set your oven to 150 degrees, and roast the whole nuts and seeds (omit the dried fruits, those will just get mixed into the final process) 

On the stove top in a dry pan, lightly toasted the quinoa until it starts to pop, watch this because they also burn really quickly 

Place quinoa and toasted nuts aside to cool 

In a big bowl, mix the all bran, oats, sugar and salt 

In another bowl combine the honey, coconut oil and vanilla (if you hear the honey just slightly, it helps with the mixing process) 

Pour the wet mix over your dry ingredients 

Lay this mix flat onto a baking tray and bake for 20 to 30 minutes (depending on your oven speed) but you will start to smell the yummmmmmmmy’ness 

With a wooden spoon, mix in the nuts and quinoa, and chopped fruits (if you are adding these) and leave to cool on the tray 

The muesli will be crunchy and you would need to break it up and put it into a airtight container to store 

This recipe stays fresh for up to 3 months (but trust me it won’t last that long) 

And enjoy! 


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