Roasted peanut butter muesli

The Australian Women’s Weekly Cookbooks’ Creative Director has been making his own toasted muesli from scratch since forever, and we think the addition of peanut butter is just delicious!

  • 20 mins preparation
  • 40 mins cooking
  • Makes 25 cup
  • Print
Roasted peanut butter muesli


Museli base
  • 1 1/2 cup (540ml) honey
  • 3/4 cup (165g) brown sugar
  • 3/4 cup (180ml) grape seed oil
  • 1 1/3 cup (375g) smooth peanut butter
  • 9 cup (1kg) rolled oats
Additional ingredients
  • 1 cup (150g) dried apricot, chopped coarsely
  • 1 cup (140g) pitted dates, chopped coarsely
  • 1 cup (60g) dried apple chopped coarsely
  • 1 cup (150g) raisins
  • 2 cup (320g) natural almonds, chopped coarsely
  • 1 cup (200g) pepita seeds
  • 2 cup (20g) puffed corn
  • 2 cup (40g) puffed rice
  • 2 cup (260g) rice bran cereal
  • 2 cup (150g) shredded coconut


Roasted peanut butter muesli
  • 1
    Preheat oven to 160°C (140°C fan). Line 2 large roasting trays with baking paper.
  • 2
    Stir honey, sugar, oil and peanut butter in a small saucepan over low heat until just combined.
  • 3
    Place oats in a large bowl. Pour honey mixture over oats; working quickly, toss to coat oats in honey mixture. Spread mixture evenly over trays.
  • 4
    Bake for 15 minutes, then stir well. Bake a further 20-25 minutes, stirring occasionally, until the oats are golden and crisp. Combine the oats with your choice of additional ingredients.


This ‘big-batch’ recipe is a convenient thing to make on a Sunday and can be kept for several weeks in the fridge to keep it crunchy.

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