Dan and Steph’s homemade toasted muesli.
Dan and Steph’s homemade toasted muesli. Steph Mulheron

RECIPE: Crunchy satisfaction tastes like muesli

THE recipe we want to share today does two things - fills your home with warm, beautiful, calming aromas when cooking, and gives you the accomplishment of your own homemade crunchy muesli in the morning when you're on the run.

It's really simple, and uses up a lot of things that are just sitting in your pantry. Plus, it's also great for warmer mornings. I just love it with a few tablespoons of my favourite yogurt.

Crunchy muesli

Makes a large batch


 6 cups of oats  

 1 tsp salt  

 3 tsp of ground cinnamon  

 3 tsp of ground ginger  

 6 cups of dried fruit - whatever you have in the pantry: cranberries, dates, sultanas, dried apple etc, chopped  

 3 cups of nuts - almonds, cashews etc, chopped  

 1 cup of pumpkin seeds or pepitas or sunflower seeds  

 1 cup coconut  

 3 tsp vanilla paste  

 400ml of coconut oil  

 1 cup of honey  

  ½ cup of water.

METHOD: Preheat oven to 150 degrees. Line and oil a large tray with edges or a roasting tray.

Combine all dry ingredients in a bowl. Then combine water, vanilla, coconut oil and honey into a saucepan and melt.

Add the wet to the dry (if still too dry, add more coconut oil). Pour into a large tray and spread out.

Bake for 30-40 minutes until golden and fragrant. Keep an eye on it regularly - you don't want to overcook and burn the nuts or coconut. Remove, cool and crumble.

Store in air-tight containers. It will last weeks. Serve with your favourite flavoured yogurt or some coconut cream, or even better, Coyo (coconut yogurt).

Dan and Steph Mulheron won My Kitchen Rules in 2013. Visit http://www.danandsteph.com.au or find them on Facebook - Dan & Steph - My Kitchen Rules, and Instagram - danandsteph13.