Defeat Diabetes

Dr. Brukner’s Muesli

< 1 min read

Our founder Dr. Peter Brukner whips up a batch of this muesli at the weekend to have on hand for breakfasts or snacks during the week. It's best served with unsweetened thick Greek yoghurt and fresh berries.

Dr Brukner's Muesli

A naturally sweet, low carb, no-cook meal or snack on standby that even the kids will love.
4.12 from 27 votes
Prep Time 10 minutes
Cook Time 10 minutes
Meal Type Breakfast, Snack, Staple
Cuisine Global
Servings 12 People
Dietary Vegetarian


  • 80 g almonds, coarsely chopped (½ cup)
  • 70 g macadamia nuts, coarsely chopped (½ cup)
  • 50 g walnuts, coarsely chopped (½ cup)
  • 70 g hazelnuts, coarsely chopped (½ cup)
  • 35 g pistachio kernels, (¼ cup)
  • 40 g pepitas, (¼ cup)
  • 35 g sunflower seeds, (¼ cup)
  • 100 g coconut flakes, unsweetened, (1 cup)
  • tsp cinnamon
  • 3 tsp vanilla bean paste
  • 1 tbsp flaxseeds
  • 1 tbsp chia seeds


  • Preheat oven to 170C/338°F or 150°C/302°F fan-forced.
  • Line a large baking tray with baking paper.
  • Place almonds, macadamias, walnuts, hazelnuts, pistachios, pepitas, sunflower seeds, coconut flakes, cinnamon and vanilla in a large bowl. Toss until well combined.
  • Spread out evenly on the lined baking tray. Bake for 8–10 minutes or until lightly golden and crisp. Set aside to cool. Once cool, stir through flaxseeds and chia seeds. 
  • Store in an airtight container for up to 3 weeks.


If you don’t have all the ingredients to hand, don’t stress! You can easily make this muesli with whatever nuts and seeds you have in your pantry. Feel free to experiment.

Nutrition (per serve)

Net Carbs: 2.4gProtein: 6.5gFat: 22.7gFiber: 4.1g
Keyword Keto, muesli
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