Peanut Butter Breakfast Muesli

Easily swap out a range of ingredients, and it will still be a breakfast winner.


Dry Ingredients

  • 2 Cups Rolled Oats
  • 1 Cup Desiccated Coconut / or Flakes
  • 1 Cup Puffed Rice (wholegrain)
  • 1 Cup Puffed Corn (non GMO), or freshly popped Popcorn
  • 1 Cup Ground Mixed Nuts & Seeds
    (Brazil, Walnuts, Sunflower, Pepitas etc) 
  • 2 Tablespoons Chia Seeds

Wet Ingredients / Binder

  • 100g Butter
  • 1/2 to 1 Cup of quality Peanut Butter
  • 2 Tablespoons Maple Syrup
  • 1 teaspoon vanilla essence (optional)
This recipe is very forgiving, and all of the above quantities can be tweaked to suit your taste.


  1. Preheat oven to 180C conventional, and prepare a large baking tray with baking paper. 
  2. Mix all dry ingredients in a large bowl.
  3. Melt wet ingredients in a small saucepan until peanut butter has all dissolved. Do not overheat or cook or it will become thick, just get it to melting point.
  4. Drizzle peanut butter mixture over dry ingredients, and mix through thoroughly – I like to start by stirring with a wooden spoon, and once cooled down enough I use my hands to really rub it in. 
  5. Spread out mixture onto baking tray in a single layer (you may like to use two baking trays or do this in two batches)
  6. Bake for around 10 min or until desired golden colour has been achieved, stirring occasionally. 
  7. Let cool completely. 
  8. Add sultanas, goji berries, dried apples etc when serving.

Store in an airtight container for around a week, but it won’t last that long.