A strawberry and macadamia toasted muesli recipe with pieces of dehydrated strawberry and roasted macadamia nuts.
Homemade muesli is easy to make and you won’t need to pay the high prices you’ll see at the supermarket. This easy muesli recipe is lightly toasted and then tossed with strawberries and macadamias for great flavour and texture.
Good muesli sets your wallet back a bit in the supermarkets. The box always looks a decent enough size but what’s actually inside the plastic is a whole lot less. So for the price you pay… You’re definitely better off making your own.
I love that a homemade muesli recipe is so adaptable. If you’ve got an easy muesli recipe base down, any flavourings can be added. It’s also a great way to keep track of the ingredients in the muesli and know that what you’re eating is the good stuff!
What is the difference between muesli and granola?
Granola and muesli are quite similar in terms of ingredients, though usually granola is a bit sweeter and the preparation of the two can vary. Granola is always cooked with sweetener to create either baked clusters or loose baked mixture, while muesli can be cooked or uncooked and doesn’t contain as much sweetness as granola does.
In most cases, this makes muesli the healthier option.
This easy muesli is a toasted muesli recipe. The toasting of the oats, seeds and nuts adds more flavour than keeping them raw.
The best muesli recipe has both great texture and flavour. Oats make the best base, they are mild in taste and work to bulk out the muesli. Once toasted, their flavour is best and it gives them a light crunchy texture. Uncooked oats are a bit floury.
To the oats in this recipe coconut, sunflower seeds and macadamias are added. These add the crunch to the muesli. They can easily be adapted and substituted with your favourite nuts and seeds. Think almonds, pumpkin seeds, pecans, walnuts…
These dry ingredients are tossed in a lightly sweetened mixture of coconut oil and honey. This can be substituted with oil and sweetener of your choice too. For example butter or olive oil, coconut sugar, or maple syrup. A touch of vanilla extract is added in too.
A chewy fruit adds the last element to the muesli recipe. In this recipe, there is dehydrated strawberry. These little red morsels are naturally sweet and chewy and full of flavour. These can be substituted with raisins, sultanas, dried apples or cranberries.
Chopped, dried strawberries are the star of this muesli. They’re little, tart, flavour explosions.
The best thing is that they can be made from bruised or older strawberries you might not want to eat fresh anymore. You know the ones. In the heat of summer, you go strawberry picking and everyone leaves behind those certain few bruised strawberries.
They’re chopped into small pieces and dehydrated. You can use your oven or a dehydrator and it takes about 6-9 hours at about 60°C / 140°F.
The end result is delicious!
Seed and nut soaking
I activate my seeds and nuts first before adding them to the muesli. This reduces the phytic acid and makes it easier to digest. Skip this step if you like.
- Dehydrate your strawberries and set them aside.
- In a large bowl, combine the oats, sunflower seeds, macadamia nuts and coconut.
- Melt together the coconut oil, honey, vanilla and salt. Give it a good stir to combine it.
- Pour the mixture over the oats mixture and toss it together. Spread it out on a baking tray and bake at 170°C/338°F for approximately 25 minutes – stirring it every 10 minutes so the edges don’t burn.
- Let it cool once baked and add in the strawberries. Store in an airtight container.
Try these other dehydrator recipes!
Or use those fresh strawberries to make this Summer Strawberry Salad.
- 2 1/2 cups rolled oats
- 1/2 cup shredded coconut
- 1/2 cup sunflower seeds
- 1/3 cup chopped macadamia nuts, or nuts of your choice
- 250 g strawberries finely diced and dehydrated
- 1/4 cup coconut oil, melted
- 1/4 cup honey
- 1 tsp vanilla extract or paste
- 1/4 tsp salt
- Finely dice your strawberries and dehydrate them in an oven or dehydrator at 60°C/140°F for 6-9 hours until dry.
- In a large bowl, combine the oats, sunflower seeds, macadamia nuts, and coconut.
- Melt together the coconut oil, honey, vanilla, and salt. Give it a good stir to combine it.
- Preheat the oven to 170°C/338°F.
- Pour the mixture over the oats mixture and toss it together. Spread it out on a baking tray and bake for approximately 25 minutes - stirring it every 10 minutes so the edges don’t burn.
- Let the muesli cool once baked, then add in the strawberries. Store in an airtight container.
Nutrition Information:Yield: 8 Serving Size: 1 grams
Amount Per Serving: Calories: 264Total Fat: 16gSaturated Fat: 8.5gUnsaturated Fat: 0gSodium: 77mgCarbohydrates: 27.9gFiber: 4.4gSugar: 8.5gProtein: 4.8g