A super simple and easy to follow recipe to make your own marvellous muesli gluten free.
Enjoy in the morning for breakfast, served in your favourite way. It also makes for a delicious healthy snack on the go.
1 bag/+-400 – 500g of Nairn’s Gluten Free Scottish Oats or any other gluten free oats. If it is rolled oats you can always make it a little bit finer in a blender if you prefer.
2 cups pecan nuts, slightly chopped in food processor or by hand
2 cups brazil nuts, slightly chopped in food processor or by hand
2 cups sunflower seeds
2 cups pumpkin seeds
2-3 cups desiccated coconut
2-3 cups coconut shavings
(optional: 2 cups sesame seeds)
4-5 teaspoons cinnamon powder or to your preferred taste
1/2 teaspoon nutmeg powder or to your preferred taste
one big scoop of coconut oil
Optional/Additional, 1-2 cups each, chopped smaller. Iportant Only add these after baking
- dried cherries
- dried cranberries
- dried figs
- goji berries
- chia seeds
*we suggest using dried fruits which are unsweetened and sulphur free
Mix all the ingredients, except for the optional/additional ingredients, together in a large mixing bowl.
Work the scoop of coconut oil through the dry ingredients.
Then spread the ingredients out on a baking tray.
Preheat oven to 120 degrees Celsius.
Bake for about 20minutes (time may vary depending on your oven)
Remove the tray from the oven, move the ingredients around to turn and return to the oven for another 20 minutes.
Keep a close eye as oven temperatures vary, and the seeds and nuts can go too toasty very quickly.
After baking you can add any of the additional chopped ingredients of your choice.
Tip: You can add the dates with the dry ingredients for baking to give it a chewy toffee texture.
Allow to cool down.
Store in a glass jar.