Photos of muesli with berries



This is a wonderfully easy and delicious muesli recipe to have up your sleeve. Unlike it’s cheeky counterpart granola, muesli doesn’t have any added oil or fat. It’s in its beautiful natural state, which means the flavours of the ingredients really get a chance to shine. With no added sugar, it’s been my pregnancy craving go to. And for those moments where you need a little added sugar hit, try adding a little honey to the finished product!


  • 1 1/2 cup brown rice flakes
  • 1/2 cup buckwheat
  • 1/2 cup pumpkin seeds or sunflower seeds, or a mix
  • 1 cup nuts –almonds, pecans, walnuts, hazelnuts
  • 2 tablespoons chia seeds (optional)
  • 1 cup unsweetened flaked coconut (optional but strongly recommended)
  • 1 cup dried fruit- apricot, raisins, cherries, goji berries, blueberries


  1. Preheat your oven to 180C and line a medium rimmed baking sheets with baking paper and set it aside.
  2. Roughly chop the nuts and add to the baking sheet. Place the baking sheet in the centre of the oven and toast until very lightly toasted and fragrant, about 10 minutes. Remove the nuts from the oven and set them aside to cool.
  3. Repeat the process with the pumpkin/sunflower seeds and buckwheat, but shorten the cook time to 5 minutes. Remove from the oven and set them aside to cool.
  4. Mix all ingredients in a large bowl.
  5. Store in a large 8 cup air-tight jar.
  6. Serve with milk, coconut yoghurt, fresh berries or fruit and a drizzle of honey or maple syrup.


You can toast the coconut if you feel so inclined. Same method as the nuts, but they won’t need chopping and will only need a couple of minutes in the oven before they’re done.