Breakfast on the Go: Coconut Muesli Recipe

Posted On Aug 10, 2015 By Joel Harper

Breakfast on the Go: Coconut Muesli Recipe

Want a quick, extremely healthy breakfast? This coconut muesli is my go-to when I am in a hurry and want something quick and nutritionally dense. This recipe has 10 grams of fiber, 12 grams of protein and a quarter of your daily supply of iron.

Coconut Muesli

Makes 10 Servings

Coconut Muesli


  • 4 cups old-fashioned rolled oats
  • 1 cup unsweetened coconut flakes
  • 1 cup raw almonds, sliced
  • 1/4 cup pumpkin or sunflower seeds
  • 1 cup dried fruit with no added sugar
  • 1/4 cup ground flaxseed
  • 1/4 cup hemp seeds
  • 1 tsp honey (optional - see note below)
  • 1/4 cup chia seeds
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons orange zest
  • Dash of salt


  1. Preheat oven to 350 degrees F.
  2. Scatter oats and almonds on one baking sheet and the coconut flakes on another, and place in oven for 5 minutes. Watch closely, and remove out as soon as they begin to brown. Let cool.
  3. In a large mixing bowl, add all dry ingredients and thoroughly mix.
  4. Store in a zip lock bag or sealed container.

This cereal can be stored dry for several weeks, and is a great source of fiber, protein, whole-grains, and nearly a quarter your day's quota of iron.

Note: For a quick morning meal, scoop out a ½ cup portion, and add ½ cup of almond or flax milk and a teaspoon of honey is optional to add before serving.

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