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Coffee Gingerbread Muesli



6 portion(s)


  • 40ml Strong espresso coffee
  • 35 g Macadamia
  • 200 g rolled oats
  • 60 g pecan nuts
  • 60 g silvered almonds
  • 60 g Butter
  • 85 g Maple syrup
  • 70 g golden syrup
  • 2 tsp ground ginger
  • 1 tsp Christmas mixed spice
  • 1/4 tsp sea salt flakes

Recipe's preparation

  1. 1.    Preheat oven to 150º (conventional) or 130º (fan forced).  Line baking tray with Thermomat

    2.   Make Christmas Spice Mix from Recipe Community (can be used in lots of other recipes)

    3.   Make espresso coffee

    4.   Chop macadamia nuts 3 sec/sp 5.  Set aside

    5.   Place butter, maple syrup, golden syrup, ground ginger, Christmas spice mix, salt into Thermomix bowl.  Melt 1 min/ sp 2 / 90º or until melted

    6.   Add 40ml espresso coffee

    7.    Weigh in oats, pecan nuts, almonds and chopped macadamia nuts.   Mix 1 min/ sp 4/  until well combined

    1.   Spread onto baking tray and bake approx. 35 Mins until fragrant and starting to turn golden.  Remove from oven and cool completely.


    2.   Store in air tight jar


Accessories you need

  • Spatula TM31
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Make vegan by using coconut oil instead of butter

Make Gluten Free by using toasted buckwheat instead of rollled oats

If muesli is starting to soften when stored, refresh it by crisping in a pre heated oven 150degrees for 5-8 minutes, then cooling and storing

Adapted from recipe by cookrepublic.com

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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