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breakfast muesli | gluten free, grain free, sugar free, egg free

An affordable gluten-free, grain-free-breakfast muesli.  A small number of ingredients.  Simple and delicious, started the night before.  A terrific breakfast that is quick, lovely and simple.

I love this muesli, I use it for all kinds of dishes – sprinkled over some yoghurt, used as a salad topper with some extra freshly chopped herbs thrown in and some salt or blended up to use as a crunchy coating on some fried chicken!

Gluten free muesli can be expensive, hard to eat (raw), filled with other stuff you don’t want like dried fruit, syrups and artificial sweeteners.  This gluten free muesli recipe is all about simplicity, affordability and nourishment with a bit of crunch!

Gluten Free Grain Free Muesli

  By Tania Hubbard  , , , ,

July 25, 2014


1 cup almonds

1 cup pecans

1 cup pumpkin seeds

1 cup sunflower seeds

1/4 cup dates (you can leave out)

1 teaspoon cinnamon

1/2 teaspoon dried ginger

1/4 teaspoon nutmeg

1 teaspoon salt



1Night before - Soak almonds, pecans, pumpkin seeds and sunflower seeds in a big bowl of water overnight. Make sure the water is well above the line of the nuts and seeds - they get thirsty

2The next day - Pre-heat oven to 150C (this is for quick drying)

3Line several baking trays with non-stick baking paper (you may need 2 or 3 depending on the size of your oven)

4Soak the dates in warm water for about 20 minutes

5During this time, drain off the soaked nuts and seeds and rinse thoroughly in colander until the water runs clear

6Leave them drain for 10 minutes

7Place everything into a food processor (including drained dates, spices and salt) and pulse (stop/start) until well combined and starting to break apart. It will look like wet muesli

8Spoon mix onto lined baking trays - be careful to spread the mix evenly over the trays

9Place in oven and bake until completely dried. This can take 1-2 hours depending on your oven

10Stir the mix around a few times during cooking to make sure it bakes evenly

11Once the mixture is dry turn off oven and let the mix cool down in the oven - this will make it crispy, dry and yummy

12Ready to be stored in an airtight container in the cupboard

Ideas for breakfast

- Serve about 1/4 cup of the dry mix with a giant blob of yoghurt and chopped banana.

- A splash of cream, fresh fruit and honey is totally divine.

- Mixed with grated fresh red apple and cold organic whole milk reminds me of the days when i used to really enjoy crunchy breakfast cereal. This is heaps better and keeps my tummy feeling extra special.


for greater nutritional benefits it is best if you bake the mix at a lower temperature in your oven. Between 50C to 60C if you can. You can run your oven overnight at this temperature and wake up the next morning to lovely muesli. It is best if you can get the muesli into the oven so it runs for at least 12 hours.


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  1. Amy August 12, 2014 at 9:16 pm

    Is dried ginger the same as ginger powder?

    • Tania Hubbard August 21, 2014 at 3:34 pm

      Hey there Amy, dried ginger powder, dried ginger, ginger spice are all the same thing. xx t

  2. jade bennett August 28, 2014 at 1:49 am

    Hello Tania, this looks wonderful, is there a nut i can use instead of almond? it upsets my tummy and if so do i soak them also? could i use hazel nut, brazil nut, walnut? i can’t eat peanuts, would they get soaked also? sorry for the million silly questions this is all new to me i discovered your vanilla cake mix today at go natural foods in harvey bay my partner loved it and so did i, I’m in love its the first time i have eaten a meal type cake and not had pain or felt ill ! i hope to come to your Rockhampton workshop to learn more 😉 thank you for any help you can give, Jade Bennett.

    • Tania Hubbard September 8, 2014 at 4:01 pm

      hey there Jade – I often make this using other stuff like hazel nuts, walnuts, pecans – never peanuts – I get a very upset tummy eating those little buggers. I soak any nut or seed I can use and it all works out just fine. Am pleased you found the vanilla cake (sorry to say we have discontinued it for a while due to the cost of organic vanilla and cinnamon) – but we have replaced it with our new gluten-free, grain-free, nut-free, dairy-free, egg-free (just add water) biscuits and our world famous chocolate-chia-seed cake (nut free and can be egg free). We hope to be able to create a seasonal range of cakes so we can continue to deliver quality and keep the prices down – always by biggest passion – affordable quality xxxxx

  3. Kate October 24, 2014 at 2:34 pm

    Hi Tania, this is great, but if I don’t have the time to do this I get one or two of your ginger biscuits, smash them up and add them to my yoghurt! Awesome!

    • Tania Hubbard November 14, 2014 at 8:58 am

      that is the BEST thing ever – you inspired me on my last round of tripping across Australia for my speaking tour – on the plane I took on two biscuits and a small yoghurt – made myself an ubercrafter inspired breakfast xxxxxxx

  4. Liza December 8, 2014 at 11:25 pm

    Hi Tania – love your book, cooking quite a bit from it actually. I have Lyme Disease and several other auto-immune diseases and have found myself going back to my GF lifestyle and also researching other heathy eating lifestyles ie. Tania Hubbard, Paleo, etc. With making all these changes, I am still struggling with an inflamed stomach/intestinal system. I have oats with chia seeds, gogi berries and coconut oil and skim milk every morning. My question is, do you think the oats are actually still causing the inflammation, and if so, would your housemade muesli/granola quiten things down. I don’t seem to be able to source pecans cheaply, so is there another substitute that you could suggest. Also, how do almonds and pecans qualify for ‘nut free’? Are there some nuts that aren’t ‘nuts’? Keep up your inspirational efforts!

    • Tania Hubbard January 5, 2015 at 3:43 pm

      Hey there Liza, thanks for popping in and your message. Sorry I have been on leave getting some rest for 2015 many and awesome projects. I know a few people with Lyme who don’t eat smalls seeds (unless ground to a meal and soaked), don’t eat oats (for the lectin issue) and possible contamination with gluten, and small berries like gogi – they tend to eat more gentle fruit – namely pears and blueberries. They also choose to eat “wet” food and chew it well – so my homemade bircha muesli might be better – soak everything and then hammer it in a food processor. I know a mate of mine – Barry – with his Lyme doesn’t have any dairy – pecans can be expensive BUT for the soaked wet breakfast you only need a few plus some sunflower seeds soaked together, rinsed, blended and then eaten – if you can’t get them – I would go with almonds soaked well. Big cuddles xxxx Tania

  5. Linda February 25, 2015 at 7:59 pm

    Hi Tanya
    I have just signed up. Where do I get your ginger biscuits or is it a recipe.


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