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.

HOMEMADE CINNAMON MUESLI

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

Ingredients

• 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

Method

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.

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