Gluten Free Toasted Muesli

October 27, 2014

Gluten Free Toasted Muesli

This vegan gluten free toasted muesli is fabulous in the mornings with some dairy free nut milk, coconut yoghurt and freshly chopped fruit. It is crunchy and delicious. Best of all, it is so easy to make. You’ll never have to buy store bought muesli again!

I love the idea of making big batches of muesli at home.  Yes you can buy muesli from the store, but I prefer to make my own for a few reasons.  Firstly, you can control what goes in it and mix it up with your favourite nuts and dried fruits until you find what combinations you love.  Secondly, most of the muesli varieties on the market contain oats, which still have a low gluten content.

Lastly, they are just so expensive! When I made the transition to no gluten, dairy or sugar, my food bill went up substantially.  So, I like to be thrifty where I can and making your own toasted muesli will definitely save you money in the long run. This is especially true if you start to buy some of your ingredients in bulk.

Instead of oats, this recipe uses puffed quinoa and puffed amarynth.  I love using quinoa in my cooking.  It is a food that is known for its high nutritive value and as a complete protein source.  Amaranth is probably not so well known. Like quinoa, amaranth contains all of the essential amino acids, making it a complete protein source as well.  If you haven’t tried quinoa or amaranth, I recommend trying the puffed versions of these seeds. They are texturally interesting and quite mild in flavour. They are certainly lovely in this gluten free toasted muesli.

Anyone can make this muesli. You just combine all of your ingredients, place the mixture on baking trays and bake in the oven to make a deliciously crunchy toasted muesli that you can be proud of.

This recipe makes about 700 grams of gluten free toasted muesli.  I like to store mine in a large glass jar in the pantry. It normally only lasts a week.

Gluten Free Toasted Muesli


  • 2 cups puffed quinoa
  • 2 cups puffed amaranth
  • 1 cup organic coconut flakes
  • 1 cup raw macadamia nuts
  • 1/2 cup raw walnuts, chopped
  • 1/2 cup sunflower seeds
  • 1/2 cup pepita seeds
  • 1/2 cup organic dried dates, chopped
  • 1/3 cup goji berries
  • 1/3 cup organic sultanas
  • 2 teaspoons ground cinnamon
  • 1/4 cup organic or 100% pure maple syrup

To serve

  • Dairy free, gluten free and sugar free milk alternative (e.g. almond milk or any nut milk, coconut milk, soy milk, rice milk
  • Coconut yoghurt (I like to use plain Coyo because it is sweetened with Stevia and not cane sugar like some other brands)
  • Fresh fruit (e.g. banana, berries, kiwi fruit, dates, mango…let your imagination run wild)
  • A drizzle of raw honey, perhaps if you are new to eating no sugar


  1. Pre-heat your oven to 180 degrees Celsius. Place all of your ingredients, except the maple syrup, in a large mixing bowl and mix with a large spoon until well combined. Drizzle in the organic maple syrup. Mix well to evenly coat the muesli ingredients.  You will find that little clusters of muesli begin to form.  These will stick together and become crunchy in the oven.
  2. Get two baking trays and line them with baking paper.  Place your muesli mixture on the baking trays and cook in the pre-heated oven for 10 minutes.  This is enough time to lightly brown the muesli and make the nuts and seeds crunchy.
  3. Remove from the oven and set aside to cool.  Once cool, store in a large container in your pantry.
  4. Once cool, serve your gluten free toasted muesli with your favourite gluten free, dairy free and sugar free milk alternative.  I love home made almond milk and cashew milk with this muesli. You can top your muesli with whatever seasonal fresh fruit you have.  Bananas and berries are always a favourite choice of ours.

Whatever toppings you choose, I’m sure you will enjoy this recipe and the satisfaction that comes from making your own healthy and wholesome cereals.  The store bought varieties just can’t compete.


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