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Home » Breakfast & Brunch » Easy Healthy Homemade Coconut Muesli Recipe

Easy Healthy Homemade Coconut Muesli Recipe

Author: Karon Grieve Published : May 2018

Recipe
coconut muesli pin image
coconut muesli pin image
homemade coconut muesli pin image

Light and healthy this simple homemade coconut muesli recipe ticks all the boxes for the perfect breakfast, tastes delicious and makes a great start to your day.

breakfast table with coconut muesli at front

What’s to love about this muesli recipe

  • This is such a quick and easy recipe to pull together to make a big batch of muesli.
  • Healthy, super healthy. Muesli contains no sweeteners like it’s friend granola.
  • Light and filling. When it’s not porridge weather a bowl of light muesli is just as filling and keeps you going till lunchtime.
  • Tasty – YOU are in charge of your ingredients so go mad and put in your favourites.
coconut muesli

Ingredients for this coconut muesli

  • Coconut is the main ingredient in this muesli mix. I have used nice big flakes of coconut, though you could use desiccated coconut instead if you fancy.
  • Nuts – a good muesli needs nuts and I just use those bags of mixed nuts as I love them all. Use your favourite type of nuts, anything goes.
  • Dried fruit – I’ve gone for a mixture of dried cranberries and raisins. You can use any dried fruit that you like, from sultanas to apricots, figs to dates, the choice is yours. I’ve also used dried gogi berries, a health food favourite.
  • Seeds – another healthy addition and again it’s up to you what you go for here. I have chosen pumpkin seeds, sunflower seeds, flax seeds and chia seeds.

The only sweetness in this coconut muesli is found in the dried fruit, there is nothing sugary added so you can rest assured that you are ticking those all-important healthy eating boxes first thing in the morning.

You can then feel free to ruin everything completely by having an entire packet of chocolate biscuits with your coffee at eleven o’clock!

bowl of coconut muesli with spoon at side

How to make coconut muesli

This healthy muesli recipe is super easy to make, the only cooking involved is in toasting the coconut flakes nuts.

Toast the coconut flake in a dry pan over a medium heat. Now watch them like a hawk as they burn very easily and you’ll have to start all over again with a fresh batch.

They take only a minute to toast and will turn just slightly golden and start to release a gorgeously sweet and slightly nutty aroma.

Tip them out of the hot pan immediately or they will continue to cook in the residual heat of the pan.

Now break up the nuts in a pestle and mortar and then toast them in exactly the same way. Again watch them like a hawk and resist any temptation to answer the phone, pop to the loo etc.

Allow the coconut flakes and nuts to cool completely before mixing with all the other ingredients and storing in a nice big glass jar.

spoonful of muesli above the bowl

How much coconut muesli does this make?

I tend to make my coconut muesli in a big batch that does me for about 8 servings which is the measurements I’m giving you here.

How long does homemade muesli keep?

As long as you store it in an airtight container it’ll stay fresh for up to 6 months.

close up of bowl of muesli

Serving suggestions

I like to have my morning muesli with Greek yogurt and any fresh berries that I happen to have lurking in the fridge.

Here is how to make your own yogurt (complete with video!)

You can use this coconut muisli as a healthy topping for a crumble. Just add it to some stewed fruit and pop it in the oven for a few minutes.

Sprinkle over a simple fruit salad for a nice healthy dessert.

So start your day with a pretty and healthy bowl of coconut muesli, it looks like summer in a bowl.

larder links

Looking for more super easy healthy breakfast ideas? Then check these out before you go;

Traditional Scottish porridge (+video!)

Super healthy carrot turmeric and ginger smoothie

Refined sugar-free homemade granola

Quinoa porridge

Basic homemade muesli

Green tea and quinoa porridge

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
bowl of coconut muesli with spoon at side

Super Easy Homemade Coconut Muesli

Karon Grieve
Coconut muesli is super easy to make and super healthy too
5 from 2 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 5 minutes mins
Cook Time 2 minutes mins
Total Time 7 minutes mins
Course Breakfast
Cuisine scandinavian
Servings 8 servings
Calories 236 kcal

Ingredients
 

  • 1 cup coconut flakes
  • 1 cup of mixed nuts walnuts, almonds brazils
  • ½ cup dried cranberries and raisins
  • 1 tbsp gogi berries
  • 1 tbsp pumpkin seeds
  • 1 tbsp sunflower seeds
  • 1 tbsp flax seeds
  • 2 tbsp chia seeds

Instructions
 

  • Toast the coconut flakes in a dry pan over medium heat for about 1 minute, watch them like a hawk as they can easily burn, you just want them toasted and golden
  • Roughly crush nuts with pestle and mortar and toast in the same way as the coconut flakes, they should be aromatic and golden
  • Allow nuts and coconut to cool completely
  • Mix all ingredients together
  • Store in airtight jar for up to 6 months (makes 8 servings)

Notes

This recipe will make about 8 servings. Store in a glass jar. It will keep for up to 6 months.
Serve with milk or plain yogurt for breakfast.
Use as a healthy crumble topping too.

Nutrition

Calories: 236kcalCarbohydrates: 15gProtein: 5gFat: 19gSaturated Fat: 8gTrans Fat: 1gSodium: 7mgPotassium: 209mgFiber: 5gSugar: 6gVitamin A: 5IUVitamin C: 1mgCalcium: 40mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Breakfast & Brunch

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5 from 2 votes (2 ratings without comment)

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