Toasted Muesli Recipe Without Oats
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.
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
Oat-Free Base Substitutes
Not a fan of puffed rice or quinoa flakes? You can 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
Tried this recipe?Let us know how it was!