Dinner with Shann

Homemade Muesli with Rhubarb

When I lived in Canberra, my housemate and I made our own muesli. We took a trip to the local markets and stocked up in bulk on all of the muesli ingredients. It is a lot more cost effective than buying the pre-packaged stuff and this way we could be sure about what we were putting in it! For us low FODMAPers, this is great because a lot of the toasted versions are cooked in honey, which is a no-no for us. To be honest, I have never properly measured out my ingredients for this muesli recipe. It is really an ‘add the ingredients’ as you desire type situation and it always turns out great! I have estimated below, but feel free to play around with the measurements as you see fit. Happy Healthy Breakfasting!


  • 4 cups Rolled Oats
  • 1 cup Rice Bran
  • ¾ cup pepitas
  • ¾ cup sunflower seeds
  • 1 cup roasted nuts, chopped (I use hazlenuts, almonds and sometimes macadamias. Low FODMAPers be careful of using too many almonds)
  • ½ cup shredded coconut

Optional extras:

  • LSA mix
  • Chia seeds
  • Goji berries
  • Dried cranberries (depending on how you tolerate these if you are low FODMAP)

For toasted:

  • ¼ cup coconut oil
  • ¼ cup maple syrup
  • 1 tbsp brown sugar
  • 1 tsp vanilla extract

For the rhubarb:

  • 1x bunch rhubarb
  • ¼ cup water
  • ¼ cup castor sugar
  • 1 x orange
  • 1 tsp cinnamon

Please note: Some of the recipes on this website are not strictly low FODMAP, please be mindful of your own tolerances and refer here for more detailed information. In particular, people on the low FODMAP diet may not tolerate large amounts of nuts as suggested in this recipe.


For the muesli:

  1. Mix together the dry muesli ingredients. If you prefer untoasted muesli, then you’re done!
  2. For those who prefer toasted muesli, preheat the grill on high.
  3. Toss the dry ingredients (except fruit) with melted coconut oil, maple syrup, vanilla and brown sugar.
  4. Line two baking trays with baking paper. Spread the muesli evenly across both trays and pop under the preheated grill for 2-5 minutes. Stay close to the oven and check regularly (be careful not to burn). Toss the muesli with a wooden spoon so that the oats underneath are also browned. The muesli will be ready when it is a light brown.
  5. Allow to cool, before adding desired fruit.

For the rhubarb:

  1. Rinse the rhubarb and remove and discard the leaves.
  2. Roughly chop the rhubarb into 2-3cm pieces.
  3. Put into a medium sized saucepan with water, sugar, cinnamon, zest from ¼ of the orange and a few squeezes of the orange juice (do not use the whole orange).
  4. Bring the rhubarb to a simmer and cook for 5-7 minutes. The rhubarb will begin to break down. You will know it’s ready when it no longer holds its shape.
  5. Allow to cool and serve on top of your muesli with yoghurt! Yum!

Shann’s Tips:

  • Store your muesli in a airtight jar. But don’t put it into the jar until it’s completely cooled, because it will go soggy if you store away while it’s still warm!
  • Sometimes I like to toast half my batch, and the leave the other half un-toasted. This makes for a nice texture and flavour.
  • Watch your serving size – 1/3 to 1/2 cup is the recommendation made here.
  • Homemade muesli makes a great gift!
  • This stewed rhubarb is also really delicious for an afternoon snack. I have it with lactose free yoghurt and berries.


Shann’s facts:

  • Muesli typically has less sugar and calories than most breakfast cereals on supermarket shelves.
  • It’s high in fibre and whole grains, which regulate the digestive system, are filling and can aid in weight control.
  • Muesli is a potent source of antioxidants.
  • The addition of nuts provides a great source of protein and omega-3 fatty acids (especially walnuts).
  • Milk or dairy alternatives that usually accompany muesli is a source of dairy and protein.

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