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Rich McNabb

• Written by Rich McNabb • Proofread & Edited by Claude AI

My go-to superfoods muesli recipe

A simple homemade muesli recipe using oats, honey, coconut oil and your choice of dried fruit, seeds and superfoods. Baked in the oven until golden.

Image credit:

Ovidiu Creanga

Homemade superfood muesli recipe

Most breakfasts don’t fail because they’re complicated. They fail because they require thinking when you’re not really ready to think yet.

This is one of those recipes that quietly fixes that problem. A simple baked muesli that came from a rough mix of ingredients on a Sunday afternoon and slowly turned into a reliable system in the background of the week.

Nothing dramatic. Just something that works every time.

Ingredients

  • 3 cups oats
  • 2 tablespoons oil (any kind you like)
  • 2 tablespoons honey
  • ½ cup water
  • 1 ½ cups of any dried fruit and/or seeds, including:
    • Almonds (slivers)
    • Blueberries (dried)
    • Chia seeds
    • Coconut (slivers)
    • Cranberries (dried)
    • Linseed
    • Pumpkin seeds
    • Sesame seeds
    • Sultanas
    • Sunflower seeds

Method

Step 1: Preheat the oven
Heat the oven to 150°C (300°F).

Step 2: Mix the base
Add water, oil and melted honey together and mix through the oats until evenly coated.

Step 3: Bake
Spread on a baking tray and bake at 150°C (300°F) until golden brown.

Step 4: Finish the mix
Remove from the oven, add dried fruit and seeds, and leave to cool.

Step 5: Serve or store
Enjoy as is, or store in an airtight container for the week ahead.

Notes on scaling

NB: 24 cups of oats, 1 cup coconut oil, 1 cup honey and 4 cups of water makes 8x the amount.

Robust, repeatable and reliable

What makes this useful isn’t the ingredients on their own. It’s the repeatability. Once it’s baked, it removes a small decision from the day. Breakfast stops being something you figure out in the moment and becomes something that’s already handled. It also means I always know exactly what’s in it, which matters more than it used to since developing a couple of food allergies a few years back.

This is one of those things that quietly earns its place in the background of the week. It doesn’t try to be clever or different, it just removes a small bit of friction and does it consistently. Once it’s baked and stored, it stops being a recipe and becomes part of routine. Something you don’t think about, you just reach for it and carry on. When something gets to that point, it’s usually a sign it’s working properly.