Muesli (Granola)


I just love it when I can save money at the supermarket! I find breakfast cereals are so expensive and most of them are full of sugar. I’ve been using a wonderful organic muesli, but because of its superior ingredients, it’s costly. So I scouted around for a recipe I could make instead and found a great recipe in one of New Zealand’s Revive Cafe Cookbooks. I’ve adapted the recipe somewhat, adding in buckwheat flakes and a few spices, but you could add whatever else you fancy – the recipe is very flexible. This recipe makes only 4 cups, so you might want to double it, as I did, to save yourself the extra work down the line.


Makes 4 cups


  • 1 cup rolled oats whole
  • 1 cup buckwheat flakes (or fine rolled oats)
  • 1/2 cup shredded coconut
  • 3 Tbsp sesame seeds
  • 3 Tbsp sliced raw almonds (or chopped whole almonds)
  • 3 Tbsp raw cashews (or whatever nut you prefer)
  • 3 Tbsp sunflower or pumpkin seeds
  • Optional: 1/2 tsp ginger powder and 1 tsp cinnamon, or to taste
  • 4 Tbsp liquid honey (or you can use pure maple syrup for a crunchier result)
  • 4 Tbsp vegetable oil
  • 1/4 cup sultanas
  • Optional: 1/2 cup other dried fruits, like dates, cranberries, apricots, goji berries, figs, etc.


  1. Combine all of the dry ingredients (including the spices if using, but not the dried fruit) in a bowl.
  2. In a separate bowl, mix honey and oil well. Pour over the dry ingredients and mix well.
  3. Spread the muesli out on a large baking tray, lined with baking paper. (If you’ve doubled the recipe, you’ll need to use two trays or bake one tray at a time.)
  4. Bake at 150C (300F) for 20 minutes or until golden, stirring the mixture half way through, so it cooks evenly.
  5. Let the muesli cool a little on the bench, then break it up with your hands (otherwise it will dry into large pieces). Add the sultanas and other dried fruit.
  6. Serve with fruit of your choice and milk (I use home-made almond milk) or yoghurt.
  7. Store the muesli in an airtight container – it will keep for several months.

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting


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