Melody’s Marvelous Muesli

Home-made Muesli, Muesli Topped Fruit Pud and Ginger Muesli Bites

It’s March and while I’m not as generally as mad as March Hare, I do wonder if I was mad to take on the challenge of a Melody’s Kitchen recipe every month! Only joking – I’m enjoying it so far! However, I did think after the rigours of the Valentines recipes I’d just share my easy breakfast muesli recipe with you and then I decided to give you a couple of things you could make with the muesli as well.

Oats make a really healthy breakfast; they are naturally high in fibre, help to lower cholesterol and are a natural source of protein, manganese and zinc. I got all that off the box of Mornflake Organic Oats but do check it out yourself. Also, check out the cheeky little workout you can do whilst making it!

Basic Muesli


Rolled oats

Nuts, seeds and dried fruit.

I used flaked almonds, pumpkin, sunflower and linseeds, dried cranberries and chopped dates in my latest batch. Chopped dried apricots and flaked coconut and hazelnuts are also delicious.


I haven’t given quantities as it depends on the size of your storage container.

To your storage container add your choice of nuts, seeds and dried fruit. I tend to be heavier on the nuts and seeds to keep the sweetness level down. You need to fill it about a quarter full. To that add plenty of oats, until the container is about three quarters full. Put on the lid, stand feet shoulder width apart, pull in your core, grasp your container in both hands and shake vigorously for a minute or so until thoroughly mixed. If that’s too energetic for you, you could mix it all in a bowl and then transfer to your container.

For breakfast, put about 50g of muesli into a bowl. Add some milk or natural yogurt, some fresh fruit like blueberries and banana and you should feel satisfied until lunchtime.

Muesli Topped Fruit Pud – serves 4 – 6

The first time I made this pud for a family Sunday lunch a few of them looked a bit sceptical. Naming no names! However after a taste they were soon wolfing it down and it’s become a firm family favourite. You can use any fruit or combination of fruits.


4 cooking apples, peeled and chopped

A large handful of blackberries, blackcurrants or cherries, either frozen or fresh

Demerara sugar, to taste


200g home-made muesli

1 tbsp. demerara sugar

40g butter, melted


Heat your over to 180C, 160C fan.

Put the chopped apples in and ovenproof dish. Throw in your berries, if using and add a splash of water. Cover with tin foil and pop in the oven for about 25 minutes or until the fruit is tender.

Place the muesli in a bowl and add the tablespoon of demerara sugar and the melted butter. Stir well until the muesli is coated.

Take the dish out of the oven and if the fruit has released a lot of water (especially if the berries were frozen) drain some of it off and stir gently. Add demerara sugar to taste.

Spread the muesli mixture on top and bake for a further 25 minutes. Serve warm with custard of ice cream. (Or both; you know who you are!)



Ginger Muesli Bites

I had two little helpers when I made these little Ginger Muesli Bites. The helpers are optional but the bites are very easy and I think much tastier than flapjacks.


200g self-raising flour

200g home-made muesli

2 heaped tsp ground ginger

140g soft brown sugar (caster or granulated are also fine)

4 or 5 pieces of stem ginger in syrup, rinsed and chopped

200g butter

2 tbsp golden syrup


Heat your oven to 170C, 150C fan. Grease a shallow tin about 23 x 32 cm.

In a bowl, mix the flour, muesli, ground ginger, sugar and stem ginger.

Melt the butter and golden syrup very gently in a pan and add to the bowl. Mix well, using your hands if you like. (If you have little helpers at this point make sure the mix is cool enough for them to handle).

Tip the mixture into the tin and press down firmly with a fork (or little hands).

Bake for 20 minutes until golden. Cut into squares whilst warm and leave in the tin to cool. Remove with a spatula or a round bladed knife and store in an airtight tin.

Thank you to my grandsons Henry (4) and Eddie (2) for helping out with this month’s Melody’s Kitchen!  See you next time!

Melody x