Nut-free toasted muesli
Crunchy, seed-packed nut-free muesli — toasted oats, seeds and dried fruit for breakfast, porridge top or yoghurt mix-ins.
This is your go-to everyday muesli — entirely nut-free but full of crunch from seeds and toasted coconut. It’s brilliant for breakfasts, stirred into yoghurt, or scattered over porridge.
Make a big batch and you’ll have weekday mornings sorted. Toasting gives the oats a toasty depth and keeps the mix crisp in the jar.
Ingredients
- 400 g rolled oats
- 50 g puffed rice
- 80 g pumpkin seeds — hulled
- 80 g sunflower seeds — hulled
- 40 g linseeds — whole or ground
- 30 g chia seeds
- 60 g desiccated coconut — unsweetened
- 120 g mixed dried fruit — e.g. raisins and chopped dried apricots
- 45 ml honey
- 30 ml sunflower oil
- 5 ml vanilla extract
- 5 ml ground cinnamon
- 5 ml fine sea salt
Equipment
- baking tray
- measuring spoons
- kitchen scales
- spatula
Instructions
Preheat the oven to 160°C fan/180°C conventional. Line a large baking tray with baking paper.
In a large mixing bowl combine the rolled oats, puffed rice, pumpkin seeds, sunflower seeds, linseeds, chia seeds, desiccated coconut, ground cinnamon and fine sea salt. Stir well so the dry mix is even.
Warm the honey, sunflower oil and vanilla extract in a small saucepan over very low heat just until runny and easy to pour — about 60–90 seconds. Do not let it boil.
Pour the warm honey mixture over the dry mix and toss thoroughly so every flake and seed gets a light coating. Use a spatula to separate any clumps.
Spread the mixture in a single even layer across the prepared baking tray. Toast in the oven for 20 minutes, stirring and turning the mix after 10 minutes so it browns evenly.
Remove the tray from the oven and leave the muesli to cool completely on the tray, about 30 minutes. Cooling makes it crisp and stops further browning.
When cold, stir in the mixed dried fruit. Transfer to an airtight jar or tub and store in a cool, dry place for up to 2 weeks.
Tips
- For a vegan version, swap honey for maple syrup (see substitutions). Warm the syrup gently so it mixes evenly.
- Weigh ingredients for consistency. Spoon-and-level creates uneven portions with seeds.
- Toast on a wide, shallow tray in a single layer — crowding causes steaming rather than toasting.
- Cool completely before sealing; any remaining warmth softens the muesli in storage.
- If your oven runs hot, reduce the toasting time and check frequently from 12 minutes onward.
Substitutions
honey → maple syrup, same quantity (45 ml)
Stays closepuffed rice → puffed millet or extra rolled oats (same weight)
Stays closedesiccated coconut → extra sunflower seeds or pumpkin seeds (60 g)
Noticeably different
Nutrition
Per serving · estimated
- 360
- Calories
- 11 g
- Protein
- 41 g
- Carbs
- 17 g
- Fat
- 8 g
- Fibre
- 9 g
- Sugar
- 100 mg
- Sodium
FAQ
How long will this keep?
Stored in an airtight jar in a cool, dry place it will keep crisp for up to 2 weeks; longer if you refrigerate, but flavours may mellow.
Can I make this gluten-free?
Yes — use oats labelled gluten-free and confirm puffed rice is uncontaminated. Otherwise, standard oats can contain traces of gluten.
Can I add nuts later?
Technically yes, but that would make it no longer nut-free. If serving guests, store a plain nut-free jar and add nuts to individual bowls only.
Why toast the muesli?
Toasting deepens flavour, produces crunch and stabilises the mixture so it stays crisp when stored.
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