There's functional granola, and then there's granola that makes you excited to get out of bed in the morning—this toasted muesli recipe is definitely the latter. 

7.5 cups





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  • 3 cups (270 g) rolled oats or rolled spelt flakes
  • ¾ cup (120 g) sunflower seeds
  • ¾ cup (120 g) pepitas (pumpkin seeds)
  • 1 cup (75 g) shredded coconut
  • 1 tbsp ground cinnamon
  • ⅔ cup (160 ml) maple syrup
  • 1 cup (130 g) dried cranberries or sultanas

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Preheat oven to 160°C (325°F). Line 2 baking trays with non-stick baking paper.
  2. Place the oats, sunflower seeds, pepitas, coconut, cinnamon and maple in a big bowl and mix really well to combine, using a spatula.
  3. Divide the granola mixture between the prepared trays and spread it out evenly. Bake for 15 minutes.
  4. Wearing oven gloves, remove the trays from the oven and, using a spatula, carefully give the granola a little stir to help it cook all over. Bake for another 10–15 minutes or until crunchy.
  5. With your oven gloves on, remove the trays from the oven. Sprinkle each tray with the cranberries and allow to cool.
  6. You can serve the granola in bowls topped with milk, your favourite fresh fruit and some natural yoghurt. 



This tasty toasted muesli will keep in a tightly sealed jar for up to 2 weeks. 

This recipe is from Donna Hay: Basics to Brillance Kids on SBS Food (Channel 33). Stream episodes via SBS On Demand