This muesli recipe is definitely one of my personal favourites. I could eat this for breakfast, lunch and dinner. I am very, very fond of this recipe.  This recipe is easy to make, taste divine and you can keep it fresh in an airtight container for a longer time. It is not difficult to make, not time-consuming. All you need to do is to keep an eye on it once baking. You don't want it to turn out too dark! Homemade muesli, with double cream plain yogurt and a medley of fresh seasonal fruits, is very popular from all over the world, especially the European market just love to start their day off with this cool, summer refreshing breakfast. The same with my Healthy Nut and Seed Muesli recipe. It is not heavy, it is healthy and easy to consume. It is also a bit of a ladies thing - to tell your friends you are still looking well after your body with what you are eating. It is also a quick meal before you go jogging, and afterward, you can then eat your fried eggs. The nuts in this muesli are also mixed nuts, which makes it even more delicious. Use real butter and together with the honey and other ingredients this muesli is a winner! Make it in advance for that long weekend family get together, simply buy yogurt and add mixed berries and the first course for the breakfast table is all set and ready. On a breakfast buffet table, place this muesli in a beautiful see-through cookie jar with lid, and make the yogurt and fruit medley beautifully attractive in white bowls. Your family, friends, and guests would just love this breakfast cereal!   Or make a layered fruit, muesli, and yogurt glass by simply layering the ingredients, garnish with almonds and honey on top and a mint leaf. This is an excellent choice for a continental breakfast or a small a la carte breakfast choice.

Welcome to Smoking Chimney, where my passion for cooking, creating recipes, and writing about food comes to life. Explore a collection of mouthwatering recipes, culinary adventures, and insightful articles that will tantalize your taste buds and inspire your culinary journey. But that's not all! I invite you to also visit my new website,, where I celebrate my achievements as a writer. It's there that I share captivating stories, showcase my literary works, and delve into the art of storytelling. Join me on this flavorful and literary adventure, where recipes and words intertwine to create a truly immersive experience.

Serves: 750 g Prep time: 20 Minutes Cook time: 30 Minutes Ready in: 50 Minutes

Nutrition: Calories 340 Carbs: 77.8g Protein: 9.7g Fat: 4.9g

200 g mixed nuts, chopped
1 teaspoon ground cinnamon
500 g oats
100 g desiccated coconut
250 g REAL BUTTER or margarine
225 g honey or syrup
Chop the nuts finely and mix all dry ingredients together.
Melt the honey/syrup and butter on low heat and mix into the dry ingredients.
Place on a baking tray and bake at 170° Celsius for 30 minutes but toss and turn after every 10 minutes to ensure the muesli at the bottom doesn't burn.
The muesli should be a golden color once baked.
Transfer to an airtight container of tight-screw jar.
Share this recipe



4.83 from 36

Please rate the Muesli Recipe