This light and nutty gluten-free muesli takes all of about 15 minutes to make and is much, much cheaper than buying gluten-free muesli from the shelves – and (I think) much yummier too!
- 3 tablespoons coconut oil or macadamia nut oil I used Ceres Organics coconut oil
- 2 tablespoons pure maple syrup
- 2 tablespoons honey
- ½ teaspoon ground cinnamon
- 1 teaspoon vanilla extract optional
- 3 cups rice puffs I used Natures Path
- 2 cups quinoa puffs I used Ceres Organics
- ½ cup pumpkin seeds
- ¼ cup sunflower seeds
- 1 ½ cups nuts chopped, I used a mix of almonds, walnuts and brazil nuts
- ½ – ¾ cup coconut chips shavings or thread
- 1 cup dried fruit chopped, e.g. apricots dates, cranberries, raisins, papaya, mango
- Preheat oven to 180 degC/355 Fahrenheit. Line an oven tray with baking paper.
- Combine coconut or macadamia oil, maple syrup, honey, cinnamon and vanilla in a small pot and stir on low heat until melted.
- Toss melted mixture with the rice puffs, quinoa puffs, pumpkin seeds, sunflowers seeds and nuts, coating well. Transfer to lined oven tray and bake for 8-10 minutes, tossing a few times during cooking. Scatter over coconut chips and bake a further 2 minutes (time carefully to watch the coconut doesn’t burn).
- Remove muesli from oven and allow to cool before tossing with dried fruit. Store in an air-tight container.
You should be able to find quinoa and rice puffs in the gluten-free section of your supermarket, or visit a store like Huckleberry Farms or Farro if you can’t find them. A range of nuts is super tasty in this gluten-free muesli! If you’re diabetic or watching your sugar intake, you could decrease the amount of maple syrup and honey easily to a level that suits you – just taste as you go. If you can handle gluten, you could swap some or all of the quinoa and rice for rolled oats.This muesli will keep for a few weeks if stored well in an airtight container. I love mine with some thick, tart greek or coconut yoghurt and fresh fruit in the morning.