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About this recipe: The perfect breakfast or pick-me-up snack. It's pretty healthy and truly delicious. A variety of nuts, seeds, grains and honey are slowly baked together until lightly toasted. Feel free to toss in dried fruit after the muesli has cooled.

Sara La Follette Urdahl

Serves: 16 

  • 60g wheatgerm
  • 70g sesame seeds
  • 25g sunflower seeds
  • 35g shelled pumpkin seeds
  • 60g cashews, chopped
  • 60g almonds, chopped
  • 45g desiccated coconut
  • 50g rolled wheat
  • 250g porridge oats
  • 4 tablespoons oil
  • 440g honey
  • 1 1/2 teaspoons vanilla extract

Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

  1. Preheat oven to 110 C / Gas 1/4. Lightly grease a large baking tray.
  2. In a large bowl, mix together wheatgerm, sesame seeds, sunflower seeds, pumpkin seeds, cashews, almonds, coconut, rolled wheat and porridge oats.
  3. In a medium saucepan over medium heat, mix oil, honey and vanilla. Cook and stir just until the mixture is hot. Stir into the wheatgerm mixture.
  4. Spread the mixture on the prepared baking tray. Bake 1 1/2 hours in the preheated oven, stirring approximately every 20 minutes, until golden brown.


Rolled wheat is also known as wheat flakes. Do not confuse these with the cereal called "wheat flakes". It can be purchased online.

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Reviews (1)


very tasty - cools to a huge flapjack which then needs to be broken into s chunks and stored in airtight jar. have a small handful with my boring bran or wheat flakes, and breakfast now tastes great. Have made this many times now and find that it is important to keep an eye on the oven. if the muesli cooks at too high temp or for too long, it turns into hard birdseed. best when slightly chewy and bendy! - 26 Jul 2015

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