Thursday, 8 October 2009

Cocoa Nibbed Muesli

In a bid to have a slightlier healthier breakfast in the mornings than our normal toast, I thought it was time to make muesli again. This time though I wanted to add some highly nutritious cocoa nibs which have the added bonus of giving a nice chocolatey crunch.

Here's how:
  • Toasted 1lb of rolled oats in oven 175C until very slightly brown and smelling nutty - left to cool.
  • Toasted 6oz mixed nuts (walnuts, brazils and hazelnuts) chopped into pieces in oven at same temperature for about 10 mins - left to cool.
  • Toasted 4oz mixed sunflower and pumpkin seeds in oven at same temperature for about 5 mins - left to cool.
  • Spooned these into a large jar, then added: 2oz cocoa nibs, 1 tbsp pollen, 2oz raisins, 2oz dried papaya chunks, 2oz dried pineapple and 2oz goji berries.
  • Gave jar a jolly good shake until all nicely mixed together.
Delicious eaten with yogurt or with kefir, especially if left to soak for a while. As you can see from the, admittedly not so great picture, inroads have already been made on this batch!


  1. Great minds think alike! I'm planning on making the exact same thing on Sunday ;0)

  2. that looks great,very tasty.

  3. Tasty!

    There’s lots of chatter about cooking over at .

    Would be great to get some of your expertise. Drop by.


  4. Thanks Dan - what a great idea for a site. I've left a comment there already for someone, though didn't find anything about cooking. Will have to explore some more.

  5. Ah I just made a cocoa nibbed muesli recently (new year detox!) and it was rather good. Mine was very simple as I'm not a huge fan of dried fruit. Actually the recipe came from Willie's Chocolate Factory Cookbook.

  6. So delicious - sometimes muesli is just too virtuous...

  7. Muesli Lover - unless smothered in cream as in birchermuesli that I used to eat in Switzerland!


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