Chocolate Hazelnut Muesli

+ – 1kg

Prep Time
5 minutes

Cooking Time
30 minutes

Total Time
35 minutes



– 2 cups sunflower seeds
– 1,5 cups oats
– 1 cup buckwheat
– 1/2 cup pumpkin seeds
– 1/2 cup flax seeds
– 1/4 cup coconut oil
– 2-4 Tbsp agave
– 100g hazel nuts
– 100 mixed nuts
– 2 cups coconut flakes
– 1 tsp vanilla powder
– 4 Tbsp cacao powder
– 2 – 4 Tbsp cacao nibs
– pinch of Himalayan salt
– 1/4 cup chia seeds
– 1/4 cup hemp seeds
– 1 slab of Honest Chocolate 70% Dark Chocolate, roughly chopped (optional but I HIGHLY recommend)


1. Preheat the oven to 160°C and place the oven wrack one below middle (this so that the coconut does not burn before the muesli has baked).
2.Place all ingredient except the chia seeds, hemp seeds and chocolate into a large bowl, stir with a large and stir until everything is well mixed.
3. Place the muesli onto a large baking tray, spread out evenly to make a thin layer, so it drys out and bakes evenly.
4. Bake for 20-30 minutes, or until the it started to turn golden in colour.
5. Place the tray/s onto cooling wracks, sprinkle over the chia and hemp seeds and allow to cool completely before adding the chocolate and transferring into large sterilized bottles or airtight containers and store up to 3 weeks in a cool dry place (but don’t worry because it will honestly never last that long).

N.B.: The muesli must be completely cool otherwise it will sweat in your container and become soggy.

Note: If you are wanting to ditch the carbs, then skip the oats and buckwheat and substitute them for nuts or chia seeds or a seeds mix .If you are on a budget, add more seeds and oats instead of nuts as they can put a dent in your wallet. Increasing the amount of seeds you use, you will be able to bulk this recipe significantly but remember if you are bulking, don’t forget to add a little extra vanilla and cacao as you will also be stretching the flavorful if you don’t.