[fusion_text]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![/fusion_text][fusion_text]

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.