top of page

Coconut Almond Muesli

I have been feeling very snacky lately. uh oh!!! This could only mean one thing… it’s time to make some muesli, I am clearly out.

I learned two very important things while making round two of this muesli recipe.

1. I really need to stop hoarding my tupper ware and mason jars at work! GAH! where will I store my muesli??

2. Dried cherries = NOT delicious. yuck yuck yuck. I am very disappointed right now. Luckily, I put some in my mouth before adding them to the mix. Seriously, BLAH.

without further adieu… the recipe:

Coconut Almond Muesli

2 1/2 cups of rolled oats. (can substitute with other flakes)

1 ½ cup spelt flakes

1 cup shredded sweetened coconut

2 tblsp sesame seeds

1 tsp cinnamon


3/4 cup honey (heated)

2 tblsp vegetable oil or other


Then bake on 2 rimmed baking sheets for 30 min @ 300F stirring occasionally. I baked mine on one because I have a REALLY big one. I also added the almonds in the last 10 minutes of cooking to get them all toasty.

Remove from oven and cool slightly. Drizzle about ¼-1/2 cup molasses over top and then mix it all in. Transfer to a big bowl and stir in;

1/2 finely sliced dried apple

¾ cup sliced almonds

½ cup dried cranberries

½ cup sunflower seeds

½ cup pumpkin seeds


Ps – this makes a LOT of muesli. A LOT!!!! It filled the largest tupper ware I own (it can fit a cake) and then I still had to use another “double sandwich” sized tupper ware. For serious.

bottom of page