Maple Almond Toasted Muesli
Prep time
Cook time
Total time
A delicious combo of toasted almonds and sunflower seeds, this granola is bursting with tart flavour when you add in the optional fresh or dehydrated pomegranate arils.
Recipe type: Breakfast
Cuisine: Dairy-free, Egg-free, Gluten-free, Soy-free, Vegan.
  • 2 cups rolled oats
  • 1/ 3 cup chopped almonds
  • ¼ cup sunflower seeds
  • 1/ 4 cup maple syrup
  • 1/ 4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • ½ tablespoon ground cinnamon
  • ½ tsp ground nutmeg
  • 1/ 4 teaspoon salt
  • 1/ 3 cup shaved coconut
  • ¼ cup dried pomegranate arils (optional - you can dehydrate fresh arils overnight at a low temperature until dried, dark in colour and 'tacky')
  1. Preheat oven to 150C/300F and line a shallow baking tray with baking paper. Mix all ingredients except for coconut shavings in a large bowl.
  2. Pour muesli mixture onto prepared tray and spread out into an even, thin layer. Bake for 30minutes, stirring the mixture every 10 minutes to prevent burning. During the last 10 minutes add the coconut shavings.
  3. Remove tray from oven when coconut shavings are slightly browned but not blackened. Allow to cool, mix through pomegranate arils (if using) and pack into a large sterilised glass jar for storage.
Recipe by @OmNomAlly at