Monday, 19 January 2015

Cranberry and Coconut Muesli Breakfast Trifle

Cranberry and Coconut Muesli Trifle

I'm still loving my Apple, Almond and Coconut Bowl for breakfast but occasionally I need a change up.

This Cranberry and Coconut Muesli Trifle makes a great breakfast or snack and is also great after dinner if I find myself stalking the fridge moaning about still being hungry.

Cranberry and Coconut Muesli Trifle

It is super quick to make and it also stores well in the pantry in a sealed container for a week or so.

This version has some similarities to my Coconut and Chia Crunch but the addition of the cranberries in particular sweetens it up.  That post above also contains a tutorial on how to make your own signature granola if this recipe is missing the boat for your taste preferences.

Cranberry and Coconut Muesli Trifle

Cranberry and Coconut Muesli Trifle

  • 1 cup oats
  • 4 tbsp flaked almonds
  • 2 tbsp pepitas
  • 2 tbsp sunflower seeds
  • 4 tbsp flaked coconut
  • 1/2 cup shredded coconut
  • 1 tbsp rice malt syrup
  • 1 tbsp coconut oil
  • 1 tsp cinnamon
  • 1/3 cup dried cranberries
  • strawberries
  • Greek yoghurt
Cooking Directions
  1. Preheat oven to 200 degrees Celsius. Place oats, nuts, seeds and coconut on a lined oven tray. Drizzle with rice malt syrup, coconut oil and cinnamon and shake tray to coat ingredients. 
  2. Bake for 5 minutes until golden.
  3. Add dried cranberries to the museli mix and serve with sliced strawberries and Greek yoghurt.
What is your favourite breakfast at the moment?

Keep smiling


  1. This is exactly my kind of breakfast. I'm going through a huge muesli, yoghurt and fruit stage at the moment (I get in BIG breakfast ruts). Cant wait to try this out! Happy Fabulous Foodie Fridays party. xx

  2. This looks delicious. i am all about the homemade muesli options- fully customisable and you know exactly what's in it.