This homemade crunchy muesli recipe uses oats, nuts, and seeds to create a delicious family-friendly breakfast! Served with lime and vanilla bean baked peaches – this is the perfect breakfast or snack.
Lime and vanilla bean roasted peaches with crunchy home made muesli. Do I have your attention? Great. Let’s chat breakfast beautiful.
I love muesli! Always have. Always will. Buuuuttttttt. Every now and then I need to up my muesli game. And today’s muesli recipe is a total level up.
These roasted peaches and nectarines are IN-SANELY delicious! Summer time stone fruit spiked with an entire vanilla bean, swirls of lime zest, a sprinkle of sea salt and a drizzle of maple will do that. And of course, when it’s comes to intensifying flavour, roasting is my weapon of choice here. Nothing beats it.
After a quick trip to the oven, you’re left with glossy, gorgeously tender and incredibly sweet fruit just begging to make friends with a dollop of creamy yoghurt and a sprinkle or crunchy muesli.
Speaking of muesli, lemme introduce you to my favourite muesli recipe. This oat, almond and seed-y muesli is. the. bomb. No fruit. No unnecessary sweetness. Just crunchy yet gorgeously chewy, vanilla scented, no fuss goodness. Yep, it’s the stuff you constantly circle back to the kitchen for. Who else lives for a sneaky jar grab. #guilty
Enjoy my loves!
To make your own home made crunchy muesli with lime and vanilla bean baked peaches follow these simple steps…
Preheat oven to 180 C and line a roasting pan and oven tray with baking paper. Set aside.
Place the peaches, nectarines, 1/4 cup water, vanilla bean (seeds scraped and added), maple syrup, lime juice and rind and a sprinkle of sea salt into the roasting pan. Toss to combine – ensuring the fruit is evenly coated and in a single layer.
Place the roasting pan into the oven and bake for 20 minutes or until fruit is tender but still holds its shape.
Meanwhile, pop the almond butter, maple syrup and vanilla bean paste into a small saucepan and place over low-medium heat. Stir until the mixture is melted and combined. Remove from heat and allow to cool slightly.
Place the oats, coconut, flaked almonds, pepitas, sunflower seeds and chia seeds into a large bowl and stir to combine.
Add the wet ingredients to the dry and stir thoroughly until combined.
Arrange the muesli in a single layer on the prepared oven tray. Bake for 10-12 minutes. Remove from the oven, stir well. Bake for a further 10 minutes or until golden.
To serve – place a generous handful of muesli into a small bowl, top with baked peaches and nectarines, a dollop of yoghurt and drizzle of pan juices from the peaches. Enjoy x
More healthy breakfast recipes
Blueberry Banana and Chia Loaf
Lemon Almond and Chia Seed Granola
Blueberry Orange and Poppy seed Pancakes
Raspberry and Banana Breakfast Muffins
Apple Coconut and Buckwheat Breakfast Cookies
Blueberry Maple and Brown Butter Pancakes
Blueberry Ricotta Buckwheat Pancakes
Fruit and Yoghurt Breakfast Cups
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crunchy muesli with lime and vanilla bean baked peaches
- Total Time: 35 mins
- Yield: 8-12 1x
Description
This homemade crunchy muesli recipe uses oats, nuts, and seeds to create a delicious family-friendly breakfast! Served with lime and vanilla bean baked peaches – this is the perfect breakfast or snack.
Ingredients
lime and vanilla bean baked peaches:
- 3 nectarines (stones removed and cut into quarters)
- 4 peaches (stones removed and cut into quarters)
- vanilla bean, split length ways and seeds scraped OR 1 tablespoon vanilla bean paste (or extract)
- 2 tablespoons pure maple syrup
- juice and rind 1 lime
- pinch sea salt
muesli:
- 1/3 cup (95 grams) natural almond butter
- 1/3 cup (80 ml) pure maple syrup
- 1 tablespoon vanilla bean paste (or extract)
- 2 cups (180 grams) rolled (traditional) oats
- 1 cup (50 grams) flaked unsweetened coconut
- 1/2 cup (80 grams) flaked almonds
- 1/2 cup (100 grams) pepitas (pumpkin seeds)
- 1/2 cup (70 grams) sunflower seeds
- 2 tablespoons white (or black) chia seeds
to serve:
- greek yoghurt
Instructions
- Preheat oven to 180 C and line a roasting pan and oven tray with baking paper. Set aside.
To make the lime and vanilla bean baked peaches:
- Place the nectarines, peaches, 1/4 cup water, vanilla bean and seeds, maple syrup, lime juice and rind and a sprinkle of sea salt into the roasting pan.
- Toss to combine – ensuring the fruit is evenly coated and in a single layer.
- Bake for 20 minutes or until fruit is tender but still holds its shape.
To make the muesli:
- Place the almond butter, maple syrup and vanilla bean paste into a small saucepan and place over low-medium heat.
- Stir until the mixture is melted and combined.
- Remove from heat and allow to cool slightly.
- Place the oats, coconut, flaked almonds, pepitas, sunflower seeds and chia seeds into a large bowl and stir to combine.
- Pour the wet ingredients into the dry and stir thoroughly to combine.
- Arrange muesli in a single layer on the prepared oven tray.
- Bake for 10-12 minutes.
- Remove from the oven, stir well and bake for a further 10 minutes or until golden.
To serve:
- Place a generous handful of muesli into a small bowl, top with baked peaches and nectarines, a dollop of yoghurt and drizzle of pan juices from the peaches. Enjoy x
Notes
Store muesli in an air tight container. Will keep for up to 1 month.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
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