Not your average muesli with buttery crumble — this one leads with texture: a golden, buttery oat crumble broken over hazelnuts, peanuts, flaked almonds, and pumpkin seeds, sweetened with demerara. Served with cold milk or yogurt, it stops breakfast being an obligation. It also disappears by the handful, so make the whole tray.
Not Your Average Muesli
Forget everything you know about bland, chewy muesli. We’re taking breakfast to a whole new level by incorporating a rich, buttery crumble into the mix. The result is a delightfully crunchy, deeply satisfying muesli that’s packed with texture and flavour. This recipe is wonderfully forgiving; if you’re missing a few nuts or fruits, simply raid your cupboards and substitute with whatever you have on hand. It’s perfect for a wholesome breakfast with yogurt and poached fruit, but don’t be afraid to get creative! Serve it as a decadent dessert topped with a dollop of cream and a sprinkle of dark chocolate shavings. Trust us, it’s a game-changer.
Ingredients
• MAKES 12–15 SERVINGS
• For the Crumble Base
• 300g (10.6 oz) / 2 ½ cups plain flour
• pinch of salt
• 150g (5.3 oz) / ¾ cup demerara sugar
• 200g (7.1 oz) / 1 ¾ sticks cold unsalted butter, chopped
• 200g (7.1 oz) / 2 cups rolled oats
• 50g (1.76 oz) / ½ cup desiccated coconut
• For the Mix-ins
• 60g (2.12 oz) / ½ cup hazelnuts, chopped
• 60g (2.12 oz) / ½ cup peanuts, chopped
• 60g (2.12 oz) / ½ cup flaked almonds
• 20g (0.71 oz) / 2 tbsp pumpkin seeds
• 100g (3.5 oz) / ⅔ cup dried apricots, chopped
• 100g (3.5 oz) / ½ cup pitted dates, chopped
• 100g (3.5 oz) / ½ cup pitted prunes, chopped
• 100g (3.5 oz) / ⅔ cup raisins
• For the Chocolate Energy Boost Variation
• 75g (2.65 oz) / ½ cup 70% cocoa solids chocolate, chopped
• 50g (1.76 oz) / ⅓ cup dried cranberries
• 50g (1.76 oz) / ¼ cup candied mixed peel
• 75g (2.65 oz) / ½ cup chopped toasted hazelnuts
• A sprinkling of cocoa nibs
Instructions
1. Preheat your oven to 165°C (325°F) / 145°C (295°F) fan / gas mark 3. Prepare two non-stick baking trays.2. To make the crumble, sift the flour and salt into a large mixing bowl and stir in the demerara sugar.3. Add the cold, chopped butter. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Alternatively, you can pulse it in a food processor.4. Stir the rolled oats and desiccated coconut into the crumble mixture. Spread this evenly over one of the non-stick baking trays.5. Bake the crumble mix for 20–25 minutes, or until golden brown. Be sure to turn it with a spatula every 10 minutes to ensure it bakes evenly.6. On the second baking tray, spread out the chopped hazelnuts, peanuts, flaked almonds, and pumpkin seeds. Toast in the oven alongside the crumble for 15–20 minutes, turning regularly until golden and fragrant.7. Remove both trays from the oven and allow everything to cool completely on the trays. This is a crucial step for maximum crunch!8. Once completely cool, transfer the crumble and toasted nut mixture to a large bowl. Add the chopped dried apricots, dates, prunes, and raisins, and mix everything together until well combined.9. Store your finished crumble muesli in a large airtight container for up to 1 month.
Nutritional Information
• This crumble muesli is a fantastic source of sustained energy to power you through your morning. It’s packed with dietary fibre from the rolled oats and dried fruits, which aids digestion and promotes a feeling of fullness. The variety of nuts and seeds provides heart-healthy monounsaturated fats, protein, and essential minerals like magnesium and zinc.
Pro Tips
• for Perfect Crumble Muesli
• Pantry Raid Friendly: Don’t have hazelnuts or prunes? No problem! This recipe is incredibly versatile. Swap in any nuts, seeds, or dried fruits you have on hand. Pecans, walnuts, dried cranberries, or cherries would all be delicious.
• Cool Completely: For the ultimate crunchy texture, you must let the crumble base and the toasted nuts cool completely before mixing them with the dried fruit. Mixing while warm will create steam and can make your muesli soft.
• Even Toasting is Key: Don’t be tempted to skip the step of turning the crumble and nuts during baking. Moving them around every 10 minutes prevents the edges from burning and guarantees a uniform, golden-brown toastiness throughout.
• Breakfast to Dessert: Think beyond the breakfast bowl. Serve a small portion warmed slightly and topped with a scoop of vanilla bean ice cream or a drizzle of rich cream for an incredible, rustic dessert.
FAQ
Q: Can I make this crumble muesli vegan
A: Absolutely! To make this recipe vegan, simply substitute the unsalted butter with a cold, block-style vegan butter or solid coconut oil. The results will be just as crunchy and delicious. Ensure your chocolate, if using the variation, is also dairy-free.
Q: How can I add more protein to this vegetarian muesli
A: This muesli already contains protein from the nuts and seeds. To boost it further, you can add other high-protein seeds like hemp seeds, chia seeds, or sunflower seeds to the mix. Serving it with protein-rich Greek yogurt or a plant-based soy yogurt is another excellent way to start your day strong.
Q: Is this crumble muesli recipe gluten-free
A: As written, this recipe is not gluten-free due to the plain flour and rolled oats. However, you can easily adapt it by using a certified gluten-free all-purpose flour blend and certified gluten-free rolled oats. The texture and flavour will remain just as wonderful.
Q: How should I store this homemade muesli to keep it crunchy
A: The key to maintaining maximum crunch is to let all the baked components cool completely before mixing and storing. Once cool, transfer the muesli to a large, airtight container and keep it in a cool, dry place like a pantry. It will stay fresh and crunchy for up to one month.
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Not Your Average Muesli with Buttery Crumble
Ingredients
Method
- Preheat your oven to 165°C (325°F) / 145°C fan / gas mark 3. Prepare two non-stick baking trays. 2. To make the crumble, sift the flour and salt into a large mixing bowl and stir in the demerara sugar. 3.
- Add the cold, chopped butter.
- Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Alternatively, you can pulse it in a food processor. 4.
- Stir the rolled oats and desiccated coconut into the crumble mixture.
- Spread this evenly over one of the non-stick baking trays. 5.
- Bake the crumble mix for 20–25 minutes, or until golden brown. Be sure to turn it with a spatula every 10 minutes to ensure it bakes evenly. 6. On the second baking tray, spread out the chopped hazelnuts, peanuts, flaked almonds, and pumpkin seeds. Toast in the oven alongside the crumble for 15–20 minutes, turning regularly until golden and fragrant. 7.
- Remove both trays from the oven and allow everything to cool completely on the trays. This is a crucial step for maximum crunch! 8.
- Once completely cool, transfer the crumble and toasted nut mixture to a large bowl.
- Add the chopped dried apricots, dates, prunes, and raisins, and mix everything together until well combined. 9. Store your finished crumble muesli in a large airtight container for up to 1 month.
- Cool Completely: For the ultimate crunchy texture, you must let the crumble base and the toasted nuts cool completely before mixing them with the dried fruit.
- Mixing while warm will create steam and can make your muesli soft.
