potpourri (autopilot) muesli

Last week I was shuffling through the natural foods store in a post-work coma when something odd happened. I watched bemused as my hands grabbed seeds and nuts and dried fruit off the shop shelves completely on autopilot.

Oh hello, I said to my roving robotic hands, I think you’re telling me it’s time to make muesli again?

They kept snatching their way down the seeds aisle, so I took that as a yes.


So I biked home heavy-laden and obediently tossed a jumble of the following things into my largest mixing bowl. I’ve come under the muesli trance enough times not to measure anymore. Each time it turns out slightly differently, but I find that I like this twist of serendipity. Bespoke muesli, wut!


Sunflower seeds

Pumpkin seeds

Sesame seeds



Dessicated coconut flakes & dessicated grated coconut




Chunky applesauce

Palm sugar dissolved in some warm water (maple syrup or honey are also ideal)

A generous glug of oil

Ground cinnamon, nutmeg, and cloves

Pinch of salt



Dried apricots



Hemp seeds



Whisk the |WET| together well and fold through the |DRY|. It should be moist enough to hold together in clumps.

Spread onto two metal baking sheets and bake at 325F/160C for 30 minutes, stirring every 10 minutes. The most delicious cinnamon potpourri smell will seep out of the oven and waft through your home. It’s the smell of harvest and coziness and autumn.

After the muesli has cooled, stir in the |NO BAKE| ingredients and store the whole lot in a pretty glass jar on your kitchen counter. Or perhaps in small decorative bowls throughout your house to perfume away any stuffiness.

Happy autumn!