Easy Oat-Free Gluten-Free Toasted Muesli
Looking for a delicious gluten-free muesli that doesn’t rely on oats? Whether you’re allergic, avoiding them for coeliac safety, or just can’t find gluten-free oats locally, this oat-free toasted muesli is a simple, crunchy, and totally satisfying alternative.
Made with puffed rice, quinoa flakes, coconut, nuts, seeds, and dried fruit, it’s naturally sweetened, easy to bake, and endlessly adaptable to your preferences or pantry.
Why Go Oat-Free?
In some countries, including Australia and New Zealand, oats are not classified as gluten-free- even if labelled that way elsewhere. That’s because oats contain a protein called avenin, which can cause reactions in some people with coeliac disease. There’s also the risk of cross-contamination during processing.
You may also be:
- Allergic or intolerant to oats,
- Following a low-avenin or grain-free diet,
- Struggling to find truly gluten-free oats near you
Whatever your reason, this oat-free version delivers the same satisfying crunch and flavour—with none of the oats.
What You’ll Need to Make Oat-Free Muesli
This recipe is built on crunchy puffed rice and nutrient-packed quinoa flakes, then boosted with coconut, seeds, chopped nuts, and naturally sweet dried fruit.
The amounts are flexible, so you can easily adjust to your taste:
- gluten-free puffed rice
- quinoa flakes (or see below for other base options)
- seeds of choice (sunflower seeds, pepitas, chia, flax, sesame)
- nuts of choice, chopped (e.g. almonds, cashews, walnuts, pecans)
- shredded or desiccated coconut
- dried fruit, chopped (apricots, apples, dates, figs)
- ground cinnamon
- salt
- maple syrup (or honey)
- coconut oil, melted (or olive oil or butter)
- vanilla extract (optional)
Other Oat-Free Base Substitutes
Not a fan of puffed rice or quinoa flakes? Try any of the following (or a mix):
- Brown rice flakes – hearty, crunchy, and mild in flavour
- Buckwheat groats – naturally gluten-free and very crunchy
- Extra coconut or seeds – for a higher-fat, grain-free option
- Millet flakes (if tolerated)
Just keep the total dry mix around 3½ to 4 cups for the right wet/dry ratio.
Alternatively, if you want to use gluten-free oats in your muesli, then check out our gluten-free toasted muesli recipe that does use gluten-free oats.
How to Make Oat-Free Toasted Muesli
Step 1: Preheat oven to 180°C (360°F). Line one or two large baking trays with baking paper.
Step 2: In a large bowl, mix: puffed rice and quinoa flakes, seeds, nuts, coconut, cinnamon, salt, and chopped dried fruit.
Step 3: In a small microwave bowl or in a saucepan, melt the coconut oil, then stir in the maple syrup and vanilla extract.
Step 4: Pour the wet mixture over the dry and stir well to coat evenly.
Step 5: Spread in a thin layer on baking trays. Bake for 10 minutes, remove from oven and gently stir to ensure even toasting. Return to oven for a final 10 minutes, or until golden. Be sure to keep an eye on it over those last few minutes!
Step 6: Let it cool completely – it will crisp up as it cools! Store in an airtight container for up to 3 weeks.
Customise It Your Way
- Nut-free version: Skip the nuts and double the seeds or coconut.
- Sweetener swap: Use honey or rice malt syrup instead of maple.
- Add chocolate: Stir through dark chocolate chips or cacao nibs after cooling.
- Skip the fruit: Make a less sweet, nut-and-seed-heavy version.
- Savoury twist: Try smoked paprika or a pinch of sea salt + rosemary for a snack-style blend.
Dried Fruit Tips
Some dried fruits bake well and add chewy texture and natural sweetness. These are best to add before baking:
- Chopped dried apricots
- Apples or pears
- Figs or dates
Avoid baking small, sugary fruits like raisins or cranberries, as they can burn easily. Instead, add those after baking, once the mix is cool.
Toasted Muesli Recipe Without Oats
Ingredients
- 2 cups gluten-free puffed rice cereal
- ½ cup quinoa flakes (or see below for other base options)
- 1 cup seeds of choice (e.g. sunflower, pepitas, chia, flax, sesame)
- 1 cup nuts of choice, chopped (e.g. almonds, cashews, walnuts, pecans – or skip for nut-free)
- ¾ cup dried fruit, chopped (e.g. apricots, dates, apples, figs, cranberries)
- ½ cup shredded or desiccated coconut I like to use a mix of both
- 1 tsp ground cinnamon
- ¼ tsp salt
- ⅓ cup maple syrup (or honey)
- ¼ cup coconut oil, melted (or olive oil or butter)
- 1 tsp vanilla extract (optional)
Instructions
- Preheat oven to 180°C (360°F). Line one or two large baking trays with baking paper.
- In a large bowl, combine puffed rice, quinoa flakes, seeds, nuts, dried fruit, coconut, cinnamon and salt together.
- Slightly melt the coconut oil, then stir in maple syrup and vanilla.
- Pour the wet mixture over the dry and stir well to coat evenly.
- Spread in a thin layer on baking tray.
- Bake for 10 minutes, then remove, stir gently, and spread again.
- Return to oven for another 5–10 minutes, or until light golden and fragrant. If you have added particularly high sugar dried fruits, you will need to keep a close eye that they don't burn!
- Remove from oven and allow to cool completely on the tray – it will crisp up as it cools.
- Once completely cool, store in an airtight container or jar for up to 2–3 weeks.
Notes
- Brown rice flakes – hearty, crunchy, and mild in flavour
- Buckwheat groats – naturally gluten-free and very crunchy
- Extra coconut or seeds – for a higher-fat, grain-free option
This oat-free toasted muesli is proof that you don’t need oats to enjoy a hearty, crunchy, satisfying breakfast or snack. Whether you’re baking for allergies, coeliac-friendly eating, or just something different – this recipe is flexible, fast, and family-friendly.
Did you make this recipe?
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