Tropical muesli bowls

This is just the thing to lift your spirits in
the morning

  • Prep:10 mins
    Cook:15 mins
  • Easy

Nutrition per serving

  • kcal 583
  • fat 22g
  • saturates 8g
  • carbs 85g
  • sugars 36g
  • fibre 9g
  • protein 17g
  • salt 0.37g


  • 50g butter, plus extra for greasing
  • 125ml clear honey (acacia is good)
  • 300g jumbo rolled oats
  • 85g mixed nuts (e.g. macadamia and flaked almonds)
  • 50g desiccated or flaked coconuts
  • 1 tsp vanilla extract
  • 85g mixed dried fruits (e.g. cranberries and raisins)
  • 1 tbsp finely chopped crystallised ginger (optional)
  • 500g pot natural yogurt
  • 1 mango
  • 100g blueberries


Just the thing to lift your spirits
Make a big batch using your favourite fruit and nuts, store in an airtight container and help yourself whenever you need a boost.


  1. Place the butter, honey and a pinch of salt in a small saucepan, then melt over a medium heat. Tip the rolled oats, mixed nuts, coconut and vanilla into a large bowl, then pour over the melted butter mixture and stir until everything is well coated.

  2. Heat oven to 180C/fan 160C/gas 4. Lightly grease a large baking tray with butter. Tip the muesli mixture onto the tray and spread out until evenly covered. Bake in the oven for 10 mins, then use a spoon to carefully toss the mixture around. Take special care to get into the corners as these may be starting to brown. Cook for 5-10 mins more until the mixture turns a light golden brown. Now mix through the dried fruits and ginger, if using. Leave to cool. Store in an airtight container for up to 1 month.

  3. To serve, spoon the yogurt into 4 serving bowls. Peel the mango and, cutting around the stone, thinly slice. Put into bowls along with the blueberries, then scatter over the crunchy muesli.

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