Apricot and Almond Toasted Muesli

If you know me, you know I love to use oats as an ingredient. I use it as a foundation for a lot of recipes because they are so affordable, nutritious and they store very well. To make oats a little bit more gourmet, I toast them with the healthy oils found in nuts, seeds and sunflower oil  and add a bit of apricot and honey to hit that sweet spot. This toasted muesli is great to prepare at home to take on a weekend camping or hiking trip- full of wholesome goodness, it is the breakfast of champions.

*Check out the ‘Food’ section for markets- including Marrickville Organic Food Market, that sell nuts and seeds in bulk

Preparation Time:  10 minutes / Cooking Time: 50 minutes / Makes approximately 3 cups


  • 2 1/2 cup rolled oats
  • 100g almonds, roughly crushed (using a mortar and pestle)
  • 100g dried apricots, sliced finely
  • 50g pistachios, roughly crushed (using a mortar and pestle)
  • 50g of pepitas
  • 50g sunflower seeds
  • 50g desiccated coconut
  • 1/3 cup sunflower oil
  • 1/3 cup honey
  • The juice of one orange


  1. Pre heat the oven to 140 degrees Celsius (120 degrees Celsius, fan-forced oven)
  2. In a oven tray,  add all the dry ingredients except for the apricots and combine with a spoon so all the ingredients and evenly combined.
  3. Pour oil, honey and juice evenly onto mixture and stir through evenly.
  4. Place the tray into the oven for 50 minutes or until the muesli is golden brown and slightly crunchy. Make sure that you use a spoon to stir mixture every 15 or so minutes, to make sure that the muesli is toasted evenly throughout.
  5. Leave to cool and then combine apricots evenly throughout the muesli.
  6. Once completely cool, store in an airtight container.