Home Made Muesli


Making crunchy muesli is easier than you think. This recipe is for a large jar, i.e., 1 litre (4 cups) content. Store the muesli in a sealed jar and it will have a shelf life of about two to three months.

As soon as you have mastered this recipe, you can add your own favourite ingredients, since this recipe is only a start.


  • 500 g (1 lb/4 cups) regular muesli (I make it up myself: in organic stores you can buy all kinds of grains, bran, crushed oat flakes and nuts that you can blend into your own mixture)
  • 250 g (8 oz/1⅔ cups) unsalted mixed nuts, walnuts, sliced almonds, pecan nuts, etc. Chop the large nuts coarsely, not too finely!
  • 3 tbsp sunflower oil
  • 6 tbsp honey
  • 100 ml (approx. 3 fl oz/½ cup) organic apple juice
  • pinch of salt
  • 100 g (approx.4 oz/½ cup) raisins


Preheat the oven to 180°C (350°F/Gas 4). Cover a baking tray with baking paper and coat with a little sunflower oil. Mix the muesli and the nuts in a bowl. Beat the honey and the oil, the apple juice and the salt and fold into the muesli. Spread the muesli as thinly as possible on the baking tray and place in the oven.

Bake for approx. 25 minutes until the mixture is golden brown. Thoroughly stir the muesli every 6–7 minutes. Allow to fully cool and only then fold in the raisins.

In the restaurant we serve this with organic sheep’s yoghurt and lots of fresh fruit.