Muesli Loaf

Post by Jo @ Including Cake

It might be the height of summer and fresh fruits and light meals are on the menu, but if you are anything like me you'll still love a hearty snack you can grab and go on the run, or a little slice of cake you can serve with a side of strawberries mid afternoon.

This muesli bread hits the spot... it's a cross between cake and bread. It has all the texture of fruit cake yet it is only slightly sweetened so perfect lightly toasted under the grill and served with a little jam or nut butter or some smashed up berries.  I served mine with cashew butter and strawberries... a perfect summer time treat!

It's very versatile. Use whichever seeds, nuts and dried fruits you have to hand. I used the walnuts new into the RealFoodSource store here.  You could also change the quantities and use more nuts and less seeds if you like. I'd advise not omitting the psylium husk as it helps thicken and bind the whole loaf together, if you do try don't say I didn't warn you! You may be able to substitute some extra ground chia seeds since they do a similar binding job but the loaf may be a little more crumbly.

Recipe: Muesli loaf

Makes 1 8” loaf


  • 4 tbs ground chia seeds mixed with 1 cup warm water
  • 2 tbs coconut oil melted
  • 2-3 tbs coconut syrup (to suit your taste)
  • ½ heaped cup roughly chopped walnuts
  • ½ cup pumpkin seeds
  • ½ cup sunflower seeds
  • ½ cup cocoa nibs
  • 3 tbs un-ground chia seeds
  • 1 cup gluten free oats* 
  • 4 tbs psyllium husk (don't omit this as it helps bind)
  • ½ heaped cup chopped dried fruit (I used a mix of dates and apricot)
  • 1 heaped tsp cinnamon
  • 1 heaped tsp mixed spice

 * You could probably sub other gluten free flakes such as buckwheat or quinoa flakes but I haven’t tried this.

Note: I had intended to drizzle a little melted cacao liquor over the top once the loaf had cooled...but I forgot!  It's optional.


Mix together the ground chia, hot water, coconut oil and coconut syrup and set aside.

Mix the remaining ingredients and then combine with the wet mixture. Combine well. The mixture will be very thick and sticky and have a 'gel' like quality.

Pack firmly into a greased and lined loaf pan and let sit covered for a minimum of two hours or overnight (to assist the binding process). Bake at 180C for 20 mins and then remove from tin, flip over and continue to bake without the tin for approx. 30 minutes until golden and sounds hollow when tapped with a finger.

Make sure the loaf is fully cool before slicing.

The loaf can also be frozen (best to slice before freezing).