Travel + Food Blog



Oh my gosh you guys.


This toasted muesli is where it's at.  I  feel it would be wrong of me to withhold it- I'm sure there is a law out there somewhere stating the need to share such deliciousness. As a side note- can you even call toasted muesli a 'recipe' as such? What next? Posts on how to make toast or a cup of tea? Or how about a fried egg? In my defense this mix is incredible and worth it (- and don't even start me on the smell wafting through the house). It's so good that I'm eating a bowl of it right now. Without milk. In my PJs. < -----------I'm classy like that.

Lastly- don't be put off with toasted muesli being bad for you. Sure it's got fat-but good fat. Nuts, olive oil- all things proven to be great for your heart, skin, hair, nails and general overall health. Hey, that's what I keep telling myself as I eat bowl after bowl of this stuff, so we will just go with that shall we?

Enjoy! x


  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1/4 cup olive oil
  • 3 cups rolled oats
  • 1/2 cup flaked coconut (large flakes, not dessicated- I get mine from scoop wholefoods)
  • 1/4 cup sesame seeds
  • 1/2 cup sunflower seeds 
  •  1/2 cup whole dried cranberries
  •  1/2 cup pecans



1. Combine honey, sugar and oil in a saucepan over medium heat. Cook, stirring often, for 5 minutes or until sugar dissolves.

2. Preheat oven to 150°C. Line a large, deep baking dish with baking paper.

3. Combine remaining ingredients except for cranberries (leave these for the end) in a large bowl. Pour over warm honey mixture. Mix well to combine.

4. Spread mixture evenly over base of dish. Bake for 25 to 30 minutes, stirring every 10 minutes, or until golden and toasted. Set aside to cool completely (muesli will form crisp clusters on cooling). Add cranberries. Crumble muesli into an airtight container until ready to serve.