Tropical Muesli with Coconut Yoghurt

Recipe by Rosie PukeitiCourse: BreakfastCuisine: EuropeanDifficulty: Easy


Prep time


Cooking time




  • 4 cups thick rolled oats

  • 1/4 cup chopped almonds

  • 1/4 cup sunflower seeds

  • 1/3 cup sultanas

  • 1/3 cup chopped dried mango

  • 1/4 cup melted coconut oil

  • 1/4 cup maple syrup

  • 2 tsp cinnamon

  • 2 tsp vanilla essence

  • 1/2 cup desiccated coconut


  • Preheat oven to 180 degrees Celsius
  • Place all dry ingredients in a bowl (except for desiccated coconut) and mix together.
  • Add the olive oil, maple syrup and vanilla essence to the dry ingredients and thoroughly stir together until well combined.
  • Put the muesli mixture into a large baking tray and bake for 10 minutes.
  • After 10 minutes, bring the baking tray out of the oven and add the coconut to the mixture. Stir and place into the oven to continue baking for another 5 minutes.
  • Stir mixture in tray and bake for a final 5 – 10 minutes. Keep an eye on the muesli baking to prevent the coconut threads from burning.
  • Once the muesli is finished baking, bring it out of the oven and leave to cool down for at least 10 minutes before transferring it into a container.
  • Serve with your favourite plant-based milk and fresh or canned fruit of your choice.

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