Mixed spice muesli recipe

(8 ratings)

Start your day right by making this delicious homemade muesli. Choose between three different toppings to keep your breakfast times interesting

  • healthy
Preparation Time10 mins
Total Time10 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories413 Kcal21%
Sugar20.1 g22%
Fat15.1 g22%
Saturated Fat1.7 g9%
Salt0.03 gRow 4 - Cell 2
Protein12.6 g25%
Carbohydrates53.7 g21%
Salt0.03 gRow 7 - Cell 2

This mixed spice muesli is packed with tasty nuts and seeds and comes with a choice of three toppings.

If you like to start your day with cereal, this is a really great option. You can make it in a big batch to eat over the course of the next week, but you won't get bored of it. Just change up the toppings to suit how you feel - or mix and match to make your own. Our favourite is the pumpkin and pomegranate option. The juicy burst of the fresh pomegranate seeds is a sensory delight. This recipe makes three portions but if you just double everything you've got enough for almost a whole week. The muesli will keep in a sealed container in a cool place, for up to a fortnight.


  • 125g jumbo oats
  • 75g sultanas
  • ½ tsp mixed spice
  • 30g bran flakes
  • 50g toasted flaked almonds
  • 25g sunflower seeds
  • Milk to serve

Topping 1

  • 2 tbsp dried cranberries
  • 1 tbsp pistachio nuts, roughly chopped

Topping 2

  • 25g blackberries
  • 25g raspberries

Topping 3

  • 25g pomegranate seeds
  • 1 tbsp pumpkin seeds




  1. To make the muesli, mix all the ingredients in a bowl until well combined. Store in an airtight container.
  2. To serve, pour a third of the muesli in a bowl, add milk according to preference and sprinkle over the topping of your choice.

Top tip for making mixed spice muesli

Add a juicy freshness to the muesli by mixing in half a finely chopped apple each morning just before serving.

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Octavia Lillywhite
Food and Lifestyle Writer

Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.