• Partnered with
  • Makes 7 cups
  • 40 mins prep
  • 20 hours cook

Luxury vanilla and malt toasted muesli

Luxury vanilla and malt toasted muesli

Malt extract gives this toasted muesli a delicious malty flavour and a nice crunch. This muesli recipe can be made up to three weeks ahead. Simply spoon into jars for tasty homemade Christmas gifts


  • 3 cups rolled oats
  • 1 cup coarse coconut threads
  • 1 cup raw cashew nuts
  • 1 cup raw hazelnuts
  • 1/4 cup New Zealand olive oil or nut oil
  • 1/4 cup malt extract eg Maltexo (or sweeten with ¼ cup honey if you prefer)
  • 2 tbsp vanilla extract
  • 1/2 cup wheat germ
  • 3/4 cup dried apricots, finely chopped
  • 1/4 cup dried cranberries or dried blueberries
  • 1/4 cup dried mango, sliced


  1. Preheat oven to 160°C. Place oats, coconut and nuts in a deep baking tray.
  2. Combine oil and malt in a small pan. Heat and stir until combined then add vanilla.
  3. Pour over oat mix, toss to coat thoroughly and bake in oven for about 15-20 minutes. Every 5 minutes, remove tray from oven and use a large wooden spoon to turn over muesli so it colours evenly. The muesli is ready when it is crunchy and lightly golden (keep a close eye on it so it doesn’t get too dark). Set aside to cool.
  4. When cooled, add wheat germ and dried fruit and toss well. Store in an airtight container or spoon into pretty jars for gifts
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