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!
Ingredients
| 3 Tbsp | Coconut oil, or macadamia nut oil |
| 2 Tbsp | Maple syrup |
| 2 Tbsp | Honey |
| ½ tsp | Ground cinnamon |
| 1 tsp | Vanilla extract, optional |
| 3 cups | Puffed rice cereal, I used Nature's Path |
| 2 cups | Quinoa puffs, I used Ceres Organics |
| ½ cup | Pumpkin seeds |
| ¼ cup | Sunflower seeds |
| 1 ½ cups | Chopped nuts, I used a mix of almonds, walnuts and brazil nuts |
| ½ cup | Coconut chips, use up to 3/4 cup. Substitute with shavings or threads. |
| 1 cup | Dried fruit, chopped. eg. apricots, dates, cranberries, raisins, papaya, mango |
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Directions
- Heat oven to 180C. 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 airtight container.
