Toasted chocolate muesli

This deliciously chocolatey and crunchy muesli is a must for your breakfast bar. If you're feeling like a treat, it's also delicious sprinkled over vanilla ice cream... or just eaten straight from the jar!

By Emma Boyd
  • 30 mins preparation
  • 30 mins cooking
  • Makes 2 kg
  • Print


  • 600 g quick oats
  • 300 g coconut chips (or desiccated coconut)
  • 300 g nuts (we used equal amounts of almonds and cashews), roughly chopped
  • 300 g sunflower seeds
  • 300 g pumpkin seeds
  • 100 g sesame seeds
  • 100 g linseeds
  • 100 g plain puffed rice (or puffed amaranth, millet etc)
  • 2 tsp cinnamon
  • 1 1/4 cups sugar
  • 1 cup olive oil (coconut oil is also fine)
  • 3/4 cup water
  • 1 1/4 cups cocoa
  • 1 tsp sea salt
  • 3 tsp vanilla bean paste


  • 1
    Preheat the oven to 160°C fanbake. Put the oats, coconut, nuts, seeds, puffed rice and cinnamon in a large roasting tray and mix well to combine.
  • 2
    Place sugar in a heavy-based saucepan and pour in the oil and water. Add cocoa and sea salt and whisk to combine. Bring to the boil then reduce heat and simmer for 1 minute before removing from the heat and stirring in the vanilla.
  • 3
    Pour the cocoa mixture over the oat mixture and stir well to ensure all the bits are well coated in chocolate.
  • 4
    Bake for 15 minutes then stir well. Return to oven and stir every 7 minutes or so until crunchy. This will take about 30 minutes.
  • 5
    Once cooked, remove from the oven and leave to cool completely before storing in airtight jars.


The wonderful thing about muesli is that you can swap out the seeds and nuts listed for whatever you might have in your pantry. Just make sure you keep the quantities the same. If this amount of muesli is too much for you then simply halve the quantities.