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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
Prep Time 5 mins
Cook Time 2 mins
Total Time 7 mins
Course Breakfast
Cuisine scandinavian
Servings 8 servings
Calories 236 kcal


  • 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


  • 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)


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.


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!
Keyword breakfast, coconut, muesli
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