Triple Chocolate Muesli

By Nicola  ,

August 10, 2016

So tasty, it's hard to know whether to eat this for breakfast or dessert!

  • Prep: 20 mins
  • Cook: 30 mins


2 cups mixed raw nuts (pecans, walnuts, cashews, almonds or hazelnuts all work well)

1 cup pumpkin seeds

1 cup sunflower seeds

1 cup rolled oats (or buckwheat flakes to make it gluten-free

1/2 cup chia seeds

1/2 cup shredded coconut

1/3 cup cocoa flakes

1/3 cup cocoa powder

1 tsp cocoa powder

1/2 cup coconut oil

1/3 cup maple syrup

1 tsp vanilla extract

1/4 cup cacao nibs


1Heat oven to 170°C (fanbake)/340°F. Line a large oven dish with baking paper.

2Place nuts, pumpkin seeds and sunflower seeds in a food processor and pulse until roughly chopped. Place in a large bowl with the oats/buckwheat flakes, chia seeds, coconut, cocoa flakes, cocoa powder and cinnamon.

3Melt coconut oil and maple syrup together; add vanilla extract. Pour over nut/seed mixture and stir well. Place mixture in prepared baking tray and bake for 30 minutes, stirring after 15 minutes. Mixture may still be moist but check if it is cooked to your liking by tasting one of the nut pieces – you want them to be lightly roasted.

4Allow to cool completely before adding cacao nibs. Store at room temperature in airtight jars. Makes approximately 6 cups.

Inspired by the very lovely Sarah Britton of My New Roots.

Don't have access to cocoa flakes? Ask a local chocolate producer, or leave them out. It's still delish!


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