Perfect paleo breakfast (and any other meal you like).

Here in the Fashion Fitness Food household, mornings can be tough. Once you’ve dragged yourself out of bed at some ungodly hour to do a morning workout, the last thing on your mind is putting in the efforts it can take to make a healthy conscious breakfast. When we are feeling good (and by we, I totally mean the boy) we’ll whip up some poached eggs on spinach, or some incredible Spanish style eggs. However, when we don’t feel like getting our cook on, we have been stuck.

Enter this amazing recipe for a completely paleo friendly, quick and easy cereal. Bam.


The initial process can take a while, especially since I tend to make mine en-mass. But do be patient with it, because when 7am rocks around and all you have to do to satisfy your rumbling tummy, and your primal lifestyle, is pair a bit of this with some almond milk, you will be laughing.


  • 3 Cup Almonds
  • 2 Cups Cashews
  • 1 Cup Hazelnuts
  • 1 Cup Walnuts
  • ½ Cup Brazil nuts
  • 1 Cup Sunflower seeds
  • 1 Cup Pumpkin seeds
  • 4 Cups Shredded Coconut
  • 3 Cups Coconut flakes
  • ½ Cup Chia Seeds
  • ½ Cup Linseeds
  • 1 Tbsp Vanilla Powder
  • ½ Tbsp Powdered Ginger
  • ½ Tbsp Mixed Spice
  • ½ Tbsp Nutmeg
  • ½ Tbsp Cinnamon


Preheat your oven to 180 (on bake).

Firstly you need to roughly chop your nuts (almonds, cashews, hazelnuts, walnuts and brazil nuts). You can mix up, take away, or add to this list of nuts, it should just be whatever you like (also the quantities can vary depending on your favourite nuts/how many you have etc, the above are just suggestions).

Once you have chopped these, its time to roast! I tend to roast them in the order above, individually putting each nut-sort in the oven for 15 mins or so. But I do keep an eye on them, and smaller nuts will take less time.



Repeat the above with the sunflower and pumpkin seeds, but keep these whole.

Put both the nuts and seeds in the blender and pulse a couple of times (don’t go over board, this is just to get a more cereal-like texture, not a powder).

Now to toast your shredded coconut and coconut flakes, this will take less time than the nuts and you will need to watch these in your oven so they don’t burn. I usually put these is for 5 minutes, then take them out and stir them a little, then return them to the oven for another couple of minutes.


Combine all your coconut with your (slightly) blended nuts.

Add the (un roasted) chia seeds and linseeds

Lastly, mix your (almost complete) muesli through with some vanilla powder and your favorite spices (I like ginger, mixed spice, nutmeg and cinnamon).

Pop this into an airtight container and whip out tomorrow morning!

I love this with berries, almond milk and a spot of tea for breaky. But it also works as a tasty crumble style topping on fruit for dessert, or even just on its own as an afternoon snack – ahhhh perfection (if I do say so myself).


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