Homemade Cinnamon Muesli

Searching for the perfect homemade muesli? And one that is packed with micronutrients to give you a balanced breakfast for pregnancy or postpartum? This is it.

This muesli is packed full of nutty goodness, from the beta-glucans in the rolled oats and selenium and zinc in the nuts – this muesli will nourish you both during pregnancy and after birth!

Most importantly, it’s delicious! If you’re a fan of cinnamon, you’ll love this.

I’d it eat everyday if I could.

It’s great to make ahead of having a new baby, gifting to a new mama, gifting it at Christmas or simply enjoying it for yourself.


I made original recipe from Broccoli and Blueberries years ago, and have tweaked to make my own version.

It’s the perfect recipe to make before baby comes.


Makes – 1 LARGE JAR (or a few small ones)


  • 500g rolled oats*
  • 100g roughly chopped almonds
  • 100g chopped macadamias
  • 100g chopped hazelnuts
  • 50g pumpkin seeds (also called pepitas)
  • 50g sunflower seeds
  • 1tbsp cinnamon (feel free to add more if you wish!)
  • 2 tbsp runny honey
  • Zest of 1 orange
  • 1/2 cup chopped apricots
  • 100g coconut flakes
  • 6 chopped dates (optional)

*To make this gluten free, use raw buckwheat kernels instead


After chopping, mix the ingredients together (besides the dried fruit and coconut flakes) in a large bowl. Then, lay a thin layer of muesli over a lined baking tray and pop into the oven at 130°C for about 45-50 minutes – it’ll smell amazing and have a golden, toasty colour. You can leave it as long as you like, but this timing is perfect for me.

After the mixture is cooled, mix in dried fruit and coconut flakes.

Do you want more energy? Book in to see our pregnancy and postpartum dietitians for a 1:1 virtual consultation and finally feel energised to be the mum you want to be.


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