This muesli is light, crunchy and great for anyone who wants something for breakfast that is a little lower in fat and sugar than muesli loaded with nuts and dried fruit. It’s also a great muesli if you can’t eat nuts or dried fruit which sums up my new housemate and I perfectly. Instead of nuts the crunch comes from toasted seeds, coconut and puffed grains, the flavours are warm and lightly spiced and served with some fresh fruit (hey berries, so glad you’re fructose content is so friendly to me) and yoghurt/milk it makes for a quick and easy breakfast.
Well quick and easy once you’ve mad a batch in advance. I haven’t bought muesli since I began making my own. I like knowing exactly what’s gone into it, what it’s sweetened with and enjoy not having to read the back of a packet in a supermarket aisle looking for stuff I can’t eat. I can’t decide if this makes me a control freak or a perverse sort of lazy person that’s willing to spend time making things from scratch but can’t stand spending any extra time in a supermarket than absolutely necessary. Probably both?
Making your own muesli might sound like a chore, but it’s actually really simple and makes your house smell amazing AND it really doesn’t take that much time. If you want a version of muesli with nuts then try my Light and Crunchy Superfood Muesli. Either muesli is delicious in the Best Banana Breakfast Parfait for a healthy and tasty breakfast idea!
Crunchy toasted muesli is such an easy breakfast and I prefer it 100 x over to the natural kind, I don’t know why but I always think un-toasted muesli has a somewhat bitter taste to it? I don’t think I could ever get onto a raw food diet, I love how heat applied in different ays can transform food too much. That’s an embarrassingly ‘food nerd’ comment to make – sorry!
Speaking of transforming grains. If you can’t find puffed quinoa you can make it really easily by rinsing and drying uncooked quinoa then popping it in a pan in a similar way to which you would pop popcorn (or is the second pop redundant?), but without any oil. However, you don’t have to use it – any puffed grain would work. I just love the added protein quinoa adds to this breakfast.
There sin’t much sugar in the recipe as the coconut adds it’s own sweetness and I usually eat this muesli with fresh fruit. But feel free to increase it if you have a sweeter tooth. I just don’t want all my sugar intake for the day to be in one bowl of muesli, thus I try to keep it a little lower when I can.
1.5 cups rolled oats
1.5 cups puffed buckwheat (or puffed brown rice or a mix!)
2/4 cup puffed quinoa (or substitute puffed rice, amaranth etc)
2Tbs desiccated coconut
3 Tbs sunflower seeds
1 Tbs psyllium husk
1 Tbs flaxseed meal
1 tsp cinnamon
1 tsp vanilla
1.5 Tbs maple syrup
2/3 cup coconut flakes
Preheat oven to 150 degrees celsius.
Combine all ingredients, excluding the coconut flakes, in a large mixing bowl and toss well to combine.
Place on a lined large baking tray and bake for 15 minutes. Remove, add the coconut flakes, mix and return to the oven for 5-10 minutes or until the coconut is golden.
Allow to cool completely and then transfer to an airtight container.
Serve with fresh seasonal fruit and yoghurt or milk.
- Once you’ve made this muesli keep changing it and just use what you have on hand! You’ll find you’ll come across your own favourite combination and I’d love to hear what it is.
- Gluten free: Make sure you use gluten free oats to achieve this.
- Nut free: be careful of all the ingredients your buying as many non-nut ingredients can include traces of nuts, this can be enough to cause an anaphylactic reaction in those with a severe nut allergy.
- Love dried fruit? Then add it when serving, I find this keeps everything a little crispy than adding it to the whole batch at the end.
- If you make this recipe don’t forget to post it to Instagram and tag me! @thehealthyhunter – I love seeing your recreations it literally makes my day (maybeI don’t have that much going on at the moment eek).