Lightly toasted muesli


Dry ingredients

  • 750 g rolled oats
  • 1 cup hulled buckwheat
  • 1 cup raw nuts (i use almonds and cashews most of the time)
  • 1 cup of seeds (i use pumpkin, sunflower and chia)
  • 1/2 cup coconut (I prefer thread or chips)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • Rind of 1 orange, finely grated

Wet ingredients

  • 1/4 cup honey, runny
  • 1/4 cup neutral oil (lightly flavoured olive oil, rice bran or canola)
  • Juice of 2-3 oranges
  • 1 teaspoon of vanilla extract


  • Preheat the oven to 180 degrees Celsius.
  • Place the oats, buckwheat, nuts, seeds, rind and spices in a large bowl.
  • Mix all of the wet ingredients in a small bowl and drizzle over the oats and buckwheat.
  • Spread the mixture out into thin layers on lined baking trays (i usually use 2-3 trays) and bake until golden (~15 minutes). You may have to batch cook if you have a small oven or do not enough trays.
  • Remove from the oven and allow to cool. Mix in the coconut and store in an airtight container or jar.
  • Serve with some delicious seasonal fruit and greek yoghurt.

Makes ~25 serves (~1/2 cup)

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