Toasted Oat and Coconut Muesli

Toasted Oat and Coconut Muesli

Health Rating
Prep Cook Ready in Servings
15 min 7 min 22 min 16


4 cup Rolled oats, dry
1 cup Coconut flakes, unsweetened
1 cup Almonds, toasted (chopped)
1 cup Cranberries, dried
1 cup Candied ginger, uncrystallized (chopped)
1/4 cup Chia seeds, ground
1/2 tsp Cinnamon
1/2 tsp Nutmeg, ground
1/4 tsp Salt


1. Place two racks in the center and upper third of the oven. Preheat oven to 350 degrees F.


2. Place oats on an ungreased and unlined baking sheet. Place coconut on a second ungreased and unlined baking sheet.


3. Toast oats and coconut until coconut is golden brown and fragrant, about 5 to 7 minutes. Coconut browns quickly, keep an eye on it. Remove both the oats and coconut from the oven and allow to cool.


4. In a large bowl toss together oats, coconut, almonds, dried cranberries, ginger, chia seeds, cinnamon, nutmeg and salt.


5. To store, place in airtight jars or a well sealed plastic bag. Serve with your choice of milk and fresh or frozen berries.

Nutrition Facts

Per Portion

Calories 265
Calories from fat 90
Calories from saturated fat 17.3
Total Fat 10.0 g
Saturated Fat 1.9 g
Trans Fat 0
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 3.5 g
Cholesterol 0
Sodium 47 mg
Potassium 233 mg
Total Carbohydrate 38 g
Dietary Fiber 5.5 g
Sugars 15.7 g
Protein 5.6 g

Dietary servings

Per Portion

Fruit 0.2
Grain 0.7
Meat Alternative 0.3

Energy sources



Quick Tips:

Prepare muesli the night before, or at least a few hours before serving. To serve, scoop desired amount of muesli into a bowl. Top with a handful of frozen or fresh blueberries. Serve immediately or cover over and place in the fridge overnight, or for at least 2 hours.

Nutritional Highlights:


Contain a soluble fiber called beta-glucan that helps to reduce bad LDL cholesterol, balance blood sugar and keep you regular.

Recipe from:
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