Five Minute Muesli

The breakfast dish is in a green bowl on a white background.

This has become a breakfast staple for me of late, so I wanted to share with you.  This recipe will make 6 good sized portions, so you can scale up as needed and make a couple of week’s worth, keeping it fresh in a sealed container.

The almond milk in the picture is red because it has goji berries in it – if you want to do the same, just throw a small handful of gojis in with the almond before blending.

I would definitely recommend soaking the nuts overnight before using them in this recipe, for ease of digestion.  So if you have a dehydrator, soak the nuts overnight and then dehydrate them until completely dry.  Then you can use them in the recipe and store the whole thing for future use.

If you don’t have a dehydrator, then I would soak the nuts overnight and only make as much as you need in the morning (because you don’t have any way of drying out the extra nuts to be able to make a larger batch and store them).

Rate This Recipe
5 from 8 votes

Five Minute Muesli

A beautiful, quick and easy breakfast recipe that can be made in batches, ahead of time.

Nutrition (For one serving)

Calories: 2358kcalCarbohydrates: 148gProtein: 44gFat: 188gSaturated Fat: 115gSodium: 85mgPotassium: 2670mgFiber: 63gSugar: 31gVitamin C: 17mgCalcium: 281mgIron: 14mg


  • 2 cups desiccated coconut
  • 1/2 cup almonds
  • 1/2 cup cashews
  • 1/4 cup goji berries
  • 1/4 cup raisins
  • 1/4 cup white mulberries dried
  • 1/4 cup cacao nibs
  • 1 tsp vanilla powder
  • 3 tbsp lucuma


  • Pulse ingredients in the food processor until slightly broken down, but still chunky.
  • Store in an airtight container for up to 3 weeks. Eat as a trail mix or with your favourite nut milk.
  • Advanced for granola: Add 3 tbsp water and 2 tbsp maple syrup and dehydrate at 110° F on a mesh sheet until dry.


Rate This Recipe
5 from 8 votes
Did you make this recipe?Tag @therawchef on Instagram or hashtag it #therawchef!
Russell James

Post by Russell James

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August 27th, 2016

29 thoughts on “Five Minute Muesli”

  1. Can you suggest a substitute for the 2 cups of desiccated coconut? I’m not a fan/don’t like the taste of coconut. Thanks so much!

  2. Thank you for your recipe. Can you you please address the issue with cashews. I read that they are steamed at high temperature to remove the poison from them, therefore they are not raw. Thanks

    • It’s correct they are steamed to removed them from the shell. It’s not a process to remove any poison. I’m not sure about the ‘high temperature’ part. I’m OK with that process to use them in my food.

      You can get truly raw cashews that are hand cracked from the shells, so not steamed, but they come with a much higher price tag.

  3. This is just what I have been looking for! Granola is great but it takes time to make and this will fill the void.

    Thanks Russell!

  4. Thanks James!
    There are very good ingredients in your muesli!
    BUT… the guts are not always happy from so dry to eat??
    So, if you take this your muesli ingredients and put some nut or cocos etc milk on it just before you eat them… it could be too dry and will take some water (liquid) from your body and so: Your gut is not working so well! Going through the digestive system very slow and make some hard..
    So I suggest that you put all the muesli ingredients to that milk in the evening and eat them in the morning.
    You can use some fresh berries or pieces of fruits on them all too so you have something more to bite with you teeth . Anyway it is the most important thing to chew VERY SLOWLY ALWAYS!
    Have a pleasant mornings☀️
    The colonictherapist

    • I do appreciate your insight as I had a similar though while reading and absorbing the details Russell so generously shares. Humble thanks Russell for the recipe.

  5. Can you please tell me what lucuma and mulberries are? Are they important to the recipe or can this recipe be made without them? Thanks

  6. Thank you.

    This will be great to make — then to store in a sealed container as a “Go to Healthy Food” already prepared. Having these ingredients in one’s kitchen storeroom, is one of the boons this course offers, knowing which foods to secure ahead of time.

    Unique and special recipe for 2016s August’s last Saturday.


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