Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Homemade Muesli Breakfast Cereal with Cocoa Nibs

Homemade Muesli with Cocoa Nibs.

Breakfast | 8th October 2009 | By

Are you a muesli eater? If so, have you thought of making your own? It’s really very easy and generally more interesting and a lot healthier than the stuff you buy. This recipe for homemade muesli with cocoa nibs also contains toasted oats, dried fruit and plenty of crunchy nuts and seeds.

We eat quite a lot of muesli. Sometimes this is in the form of Swiss style bircher muesli, sometimes it’s granola and sometimes it’s just as it comes straight from the jar. But we also often eat toast for breakfast instead. In a bid to have a sightlier healthier breakfast in the mornings, I thought it was time to make our homemade muesli again. This time though I wanted to add some nutritious cocoa nibs. These 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!

So What’s the Difference Between Muesli and Bircher Muesli?

If you walk down any breakfast cereal aisle in British supermarkets, you’ll see a huge range of muesli brands on offer. We tend to eat it with milk or yoghurt added not long before we down it. Bircher muesli, on the other hand, is the Swiss way of making muesli. The oats and other additions are soaked in milk, yoghurt, cream, fruit juice or water overnight and fresh fruit is added in the morning. This is also now known as overnight oats.

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Thanks for visiting Tin and Thyme. If you make this homemade muesli recipe, I’d love to hear about it in the comments below or via social media. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.


  1. Chele

    9th October 2009 at 4:46 pm

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

  2. Janice

    9th October 2009 at 8:13 pm

    that looks great,very tasty.

  3. Anonymous

    11th October 2009 at 7:29 pm


    There’s lots of chatter about cooking over at .

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


  4. Choclette

    11th October 2009 at 8:01 pm

    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. somesaycocoa

    13th January 2010 at 8:38 pm

    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. The Muesli Lover

    6th August 2010 at 7:02 pm

    So delicious – sometimes muesli is just too virtuous…

  7. Choclette

    8th August 2010 at 2:05 pm

    Muesli Lover – unless smothered in cream as in birchermuesli that I used to eat in Switzerland!


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