I always thought that making my own gluten-free muesli was going to be difficult so the easy option was to buy a ready-made pack off the shelf. But every time I checked the food labels of those gluten-free packaged mueslis, I was surprised to find that most contain sugar, emulsifiers and preservatives. The ones that had mostly natural ingredients, apart from being super expensive, tasted a little bit bland.
Making my own muesli with all my favourite ingredients was not only the healthiest option but, as a bonus, it is a lot cheaper than buying a box off the shelf. Plus it doesn’t contain the added sugar, preservatives and honey – which most recipes do-, and it is super yummy too (I think)!
This recipe takes about 20 minutes to make and provides you with a breakfast option that is rich in fibre, protein and micronutrients (vitamins + minerals). You should be able to find all the ingredients in your local health store, and you can pretty much complement the recipe with your favourite nuts and dried fruits.
The base for this recipe is the brown rice and quinoa puffs, which have many micronutrients and are the best options for a gluten-free cereal. I tend not to use oats – even if it says that they are free from gluten – because they can contain cross-contamination with prolamins of other grains. So if you are celiac, it is safer to avoid if you can.
I then combine my favourite nuts, seeds and mix them all with maple syrup before putting into the oven. Once they are ready, you can add the dried fruits, chia seeds and roasted coconut chips. You can store them in an airtight container for up to four weeks.
Check out the recipe and instructions below. I would love to see some snaps of your best muesli creations!