My hubby has muesli every morning.  Boring I know.  He does buy different brands from time to time, and sometimes he even splashes out and puts fresh fruit or berries on top.  Anyway, we went to Costco’s a little while ago because lots of my Thermoimx customers have been telling me it’s fantastic.

When I first saw Costco’s come on to our Australian shores, I thought ”oh no, more of our money going overseas”. But I was assured that there were a lot of Aussie brands there.  So last Easter we went on down and checked it out.  Please don’t be offended Costco lovers but, I wasn’t that impressed really, not to take the trip back all the way into the city to pick up bulk items.

I don’t really buy much in the way of packaged foods I think that’s it.  The store reminds me of an oversized Aldi.  I suppose I’m not an Aldi shopper either really but tell me there is a farmers market or the like that I can go to any weekend nearby and I’ll be excited.   Oh, why can’t we have some of my favourite shops in the eastern suburbs?

Anyway, stop rambling.  Toasted Muesli, my hubby said that the Costco one had to be one of the best he had ever had.   Not wanting to travel all that way just for muesli and not wanting to be shown up by Costco for my culinary skills, I got to thinking “I have to be able to do better”.  Guess what, he tasted and agreed.  Do you think he is just saying that???

Toasted Muesli |



Toasted Muesli by Bec
Toasted Muesli
  • 60 g pure maple syrup or 2 tbs honey, or golden syrup
  • two tbs grapeseed, sunflower or rice bran oil
  • 1 cup rolled oats (don’t use instant or quick oats)
  • ½ cup rolled quinoa flakes
  • ½ cup (80g) flaked almonds or chopped almonds
  • ½ cup (170g) cashews nuts, chopped
  • ½ cup pecans or walnuts, chopped
  • ⅓ cup chia 1 cup (160g) pepitas (pumpkin seeds)
  • 1 ½  cups (240g) sunflower seeds
  • ½ cup goji berries (see note)
  • ½ cup sultanas
  • ½ cup currants
  • ½ cup cranberries
  • two tbs flaxseed oil (see note)
  1. Preheat oven to 170°C. Line a baking tray with baking paper. Combine oats, almonds and nuts on the baking tray. Drizzle with liquid ingredients. Bake for 10-12 minutes until toasted and golden, stirring a few times during cooking.
  2. Remove and cool to room temperature. Meanwhile, combine the remaining ingredients, in a large bowl and once the oat nut mix is cool, combine all ingredients and mix thoroughly.
  3. Store muesli in an airtight container at room temperature for up to two weeks.   Or Freeze see notes below

Bec’s extra Tips

Keep an eye on the muesli while you’re baking it.  You will have to stir the mix as the edges will brown faster than the centre.

To keep your toasted muesli crisp, cool it thoroughly before you pack it away in your airtight container. Without any preservatives your toasted muesli will only stay fresh for about 2 weeks although pop it into the appropriately sized zip lock bags and store it in the freezer, you will be having toasted muesli whenever you want it for up to six months.

Why not experiment with different ingredients. Here is an opportunity to use up those dried fruits and nuts that are in the cupboard.   But remember, don’t go overboard with the quantities just substitute like for like. Purchase your flaxseed oil from a health food store or chemist.  They keep it in a fridge, or you can just grind some seeds in your food processor or Thermomix and sprinkle them on just before you package it. I don’t like to buy pre-ground flaxseed because the good for you qualities diminish very quickly but grind them your self, and they’re a winner with substantial health benefits.

Chopped dried pawpaw, dried apricots, sultanas or raisins can replace the goji berries and dried apple. Add it to yoghurt for a snack any time of day.  I have been known to sprinkle it on ice-cream as you do.

What do you have for breakfast????? 


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