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!
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.
- coconut oil or macadamia nut oil 3 tablespoons (I used Ceres Organics coconut oil)
- pure maple syrup 2 tablespoons
- honey 2 tablespoons
- ground cinnamon ½ teaspoon
- vanilla extract 1 teaspoon (optional)
- rice puffs 3 cups (I used Natures Path)
- quinoa puffs 2 cups (I used Ceres Organics)
- pumpkin seeds ½ cup
- sunflower seeds ¼ cup
- nuts 1 ½ cups chopped (I used a mix of almonds, walnuts and brazil nuts)
- coconut chips ½ - ¾ cup, shavings or thread
- dried fruit 1 cup 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.