Homemade Muesli

We made homemade granola (or muesli, as it's known here) today! Zak made an excellent chef's assistant- cutting dates, fetching and prong away ingredients,  and pouring them in.  Can't wait to eat some! #homemade #granola #cookingwithkids #norefinedsugaro

Like most parents, we're always looking for affordable ways to feed our family healthier. So today Zak and I made some homemade muesli, and I'm hoping the boys will take to it well enough that we can stop buying sugary breakfast cereals (much as I love them myself, I know they aren't good for you). We found some great local sources for GMO-free oats, honey, and dried fruit. We got the oats and dates we used in this recipe from His Working Hands, which is a local business run by a Christian homeschooling family. They're out on the other side of town but deliver here for a small delivery fee, and their prices make the delivery cost more than worth it. They also have excellent prices on honey, which we've also bought from them, but in this case I used honey from the Exceptional Foods Consortium, which was running a Christmas special- they're another small local company, just starting out with some incredible products! If you're in the Cape Town area, do yourself a favour and check these companies out!

I've had some people express interest in how to make muesli. Most people don't realise how easy it is to make it at home. I grew up with homemade muesli (or granola as we call it in the States), and people in the States were always amazed that you could make it at home too. In light of this, Raoul said I should share my recipe on our blog. Well of course, what an awesome idea!

Fruit, Nuts, and Seeds Muesli


  • 7 1/2 cups rolled oats (not quick/instant)
  • 2/3 cup mixed nuts
  • 2/3 cup wheat germ
  • 1/2 cup sunflower kernels
  • 1/2 cup pumpkin seeds
  • Cinnamon to taste (optional- I wanted ours fairly subtle so I just sprinkled on. Probably used between 1/4 and 1/2 tsp)
  • 1/2 cup butter
  • 1 cup honey (raw honey is preferred)
  • 1/4 cup coconut oil
  • 1 Tbsp vanilla extract
  • 1/4 teaspoon salt
  • 2/3 cup chopped dates
  • 2/3 cup raisins (we used a mix of jumbo raisins)


  1. In a large bowl, combine the oats, nuts, wheat germ, sunflower kernels, pumpkin seeds, and cinnamon if using.
  2. In a small saucepan over medium heat, combine the butter, honey, oil, vanilla and salt; cook and stir until butter is melted and mixture is blended.
  3. Pour over oat mixture and stir to coat evenly. Pour into a large, greased casserole dish.
  4. Bake uncovered at 140° C for 60-70 minutes or until golden brown, stirring every 15 minutes to ensure even cooking.
  5. Add fruit and cool, stirring occasionally. Once completely cool, store in an airtight container in the refrigerator.


This is a highly adaptable recipe. If you keep the ratios about the same, you can use any combination of nuts, seeds, and fruits that you'd like. Feel free to experiment!

This recipe calls for refrigeration because of the butter and wheat germ, however, you can find recipes without these ingredients that can be stored at room temperature.