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

  • 40 mins preparation
  • 20 hrs cooking
  • Makes 7 cup
  • Print


  • 3 cup 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 tablespoon 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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