Video: Toasted Muesli with Ginger and Blueberries

This is a great recipe, but make sure to use rolled oats or quick oats. Steel cut oats are too dense and will not cook through in this recipe. You can use maple syrup instead of agave nectar, but agave nectar is much lower on the glycemic index than both syrup and honey, which means it releases sugar into your blood stream at a slower rate. You can find agave nectar at your local health food store. The muesli will keep in an airtight container for about two weeks. If blueberries aren’t available, bananas or strawberries make a great alternative- so long as you pick a seasonal fruit it’s good by me!

Good Morning, Muesli



  • 2 1/2 cups rolled oats
  • 1/2 cups sunflower seeds
  • 1/2 cup chopped almonds
  • 1/2 cup agave nectar
  • 1/4 cup sultanas (thompson raisins are fine, too)
  • 1/4 cup crystalized ginger, chopped (make sure the only ingredients on the package read cane juice and ginger)
  • ¼ cup blueberries

Photo by: Pace


Preheat oven to 350 degrees. Combine oats, nuts, and seeds in a shallow baking dish. Drizzle the mixture with agave nectar and work through with a wooden spoon/spatula to coat evenly. Cook 20-25 minutes until oats are lightly browned and toasted. Stir 2-3 times throughout baking.
Remove from oven and cool about 30 minutes. Add dried fruit and mix through. Garnish with blueberries and add yogurt, soy milk, or rice milk.

For more recipes by Pace, visit 

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