Blueberry and cranberry muesli


  • 2¼ cups (225 g) original (rolled) porridge oats
  • ½ cup (45 g) wheatgerm
  • 50 g millet flakes
  • 1 tablespoon sesame seeds
  • 2 tablespoons sunflower seeds
  • 2 tablespoons slivered almonds
  • ⅓ cup (40 g) dried blueberries
  • ⅓ cup (40 g) dried cranberries
  • 1 tablespoon soft brown or raw sugar
  • 2 tablespoons maple syrup
  • 2 tablespoons sunflower oil
  • 2 tablespoons orange juice


  1. Preheat the oven to 160°C.
  2. In a large bowl, combine the oats, wheatgerm, millet flakes, sesame and sunflower seeds, almonds, dried berries and sugar.
  3. Stir until well mixed.
  4. Put the maple syrup, oil and orange juice in a small jug and whisk together.
  5. Pour this mixture slowly into the dry ingredients, stirring to ensure that the liquid is evenly distributed and coats everything lightly and evenly.
  6. Spread the mixture out evenly in a non–stick roasting tin.
  7. Bake for 30–40 minutes, or until slightly crisp and lightly browned.
  8. Stir the mixture every 10 minutes to encourage even browning.
  9. Remove from the oven and leave to cool.
  10. Store in an airtight container for up to 2 weeks.
  11. Serve with yogurt, milk or fruit juice.

Preparation: 15 minutes, plus cooling
Cooking: 30-40 minutes

Source: Fresh fruit and desserts
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