Wheat Free Granola Muesli
Start your day with a wholesome and nutritious twist by trying this Wheat-Free Granola Muesli! Packed with gluten-free rolled oats, crunchy almonds and pecans, and nutrient-rich seeds like chia, pumpkin, and sunflower, this recipe is both hearty and satisfying. Sweetened naturally with maple syrup and bursting with the flavors of cinnamon, vanilla, and dried fruits like cranberries and apricots, this homemade granola muesli is a healthier alternative to store-bought options. The golden, oven-toasted crunch makes it perfect as a breakfast cereal, a yogurt topping, or even a grab-and-go snack. Ready in just 40 minutes and completely wheat- and gluten-free, it’s an irresistible choice for mindful eaters looking to fuel their mornings deliciously.
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Recipe Information
Ingredients
- 3 cups Gluten-free rolled oats
- 1 cup Raw almonds
- 1 cup Raw pecans
- 0.5 cup Sunflower seeds
- 0.5 cup Pumpkin seeds (pepitas)
- 0.5 cup Shredded unsweetened coconut
- 2 tablespoons Chia seeds
- 0.25 cup Coconut oil (melted)
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Dried cranberries (or raisins)
- 0.5 cup Dried apricots (chopped)
Instructions
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper.
In a large mixing bowl, combine the gluten-free rolled oats, raw almonds, raw pecans, sunflower seeds, pumpkin seeds, shredded coconut, and chia seeds.
In a small saucepan, melt the coconut oil over low heat. Once melted, remove from heat and stir in the maple syrup, vanilla extract, ground cinnamon, and salt.
Pour the liquid mixture over the dry ingredients and toss well to ensure everything is evenly coated.
Spread the granola mixture evenly on the prepared baking sheet in a thin layer.
Bake in the preheated oven for 25-30 minutes, stirring halfway through to ensure even toasting. Keep an eye on it to prevent over-browning.
Once the granola is golden and fragrant, remove it from the oven and allow it to cool completely on the baking sheet. It will crisp up as it cools.
Once cooled, stir in the dried cranberries and chopped dried apricots.
Transfer the granola muesli to an airtight container and store at room temperature for up to 2 weeks. Serve with milk, yogurt, or as a snack on its own!
Nutrition Facts
Calories |
4815 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 324.9 g | 417% | |
| Saturated Fat | 99.8 g | 499% | |
| Polyunsaturated Fat | 45.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 639 mg | 28% | |
| Total Carbohydrate | 439.3 g | 160% | |
| Dietary Fiber | 89.8 g | 321% | |
| Total Sugars | 186.5 g | ||
| Protein | 108.3 g | 217% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 880 mg | 68% | |
| Iron | 30.6 mg | 170% | |
| Potassium | 4623 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
