This gluten-free breakfast idea has it all! My gluten-free muesli recipe has warm, inviting spiced flavor and creamy hints of maple, coconut and vanilla. Serve it with fresh fruit, milk, yogurt, turn into the GF Bircher muesli, or take a peek below at some additional yummy uses below.
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Easy Homemade Muesli Made Gluten-Free
I’ll admit I used to not give muesli a fair shake. My Danish roommate started every morning with it, and even though he insisted it was delicious, to me it resembled bird seed. Full disclosure, this took place in my early 20s when things like gluten-free, dairy-free, no refined sugar held zero importance to me.
Now that I’m older and wiser, I wish I could take back all the breakfast-shaming directed at Hans. Nowadays I start every morning with a bowl of creamy homemade instant pot yogurt (obsessed!), fresh fruit, and granola of some kind.
This past summer my husband and I travelled to Switzerland and, naturally, I enjoyed all kinds of gluten-free Swiss foods. There was no escaping Swiss muesli. It was absolutely everywhere, and after gleefully starting every morning with gluten-free muesli, I came home knowing this would now be one of my go-to GF breakfast ideas.
To make this homemade version I researched many gluten-free muesli recipes, looking at what they had going for them, and what could be improved on. Of course starting with certified gluten-free oats was a must and many recipes had great mix-in ideas.
Where they fell short, though, was the flavor. A muesli recipe should be quick and easy, but that doesn’t mean it has to be tasteless! A simple combination of coconut oil, pure maple syrup, and vanilla coats the oats.
But to jazz up the taste I added warm, chai-inspired spices, like cinnamon, ginger, cardamom, and cloves. Plus, an ample addition of toasty nuts and coconut rounds out the overall heavenly taste. It makes twenty-six ¼ cup servings so it’s also a stellar make-ahead, meal prep breakfast option as well.
Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Mix Up the Spiced coating
In a large bowl add the maple syrup, oil, vanilla and spices. Make sure your bowl is large enough to stir in the remaining dry ingredients.
Stir in the dry ingredients
Now it’s time to add the oats, coconut, and nuts. These are the things which get even better when they are toasted in a warm oven. After stirring everything together the mixture will look dry, but that is how it is supposed to be! Muesli has a dried texture than granola, which is why it’s great for overnight oats or Bircher muesli.
Toasty time
Spread the mixture on a parchment-lined baking sheet and bake in a 350ºF oven for 15 minutes, stirring halfway through. Toss together and enjoy!
So. Many. Add-In ideas
Just like another Swiss fave, golden, crispy potato rösti, the traditional version is absolutely delish. However, it’s hard to not get a little creative with additions!
- Dried or Freeze-dried Fruits – cranberries, blueberries, cherries, chopped apricots, sultanas, raisins, pineapple, mango, dates, figs, gogi berries
- Mini chocolate chips, white chocolate, or roasted cocoa nibs
- Chia, flax, sunflower seeds
- Orange zest – mix in 1 tablespoon with the maple / oil mixture
- Nuts – pecans, hazelnuts, walnuts, almonds, macadamia, pistachios
My Favorite Uses For Muesli
Now you have a batch of homemade muesli. How are you going to put it to use?
If adding yogurt or milk, I recommend giving it a quick stir and letting it sit for 5-10 minutes while you pour a cup of coffee or wash fresh fruit and berries to serve on top. It will soften slightly and have a great hearty porridge texture.
You can also use muesli for overnight oats or for meal prep. For four servings, mix together 1 cup muesli with 1 – 1 ½ cups milk or yogurt, depending on how thick you like the texture. Sweeten to taste with honey or maple syrup. Divide into jars and top with fresh berries. Enjoy within 5 days.
For hot muesli, pour warmed milk over and let it steep for 5 minutes. It also makes a great topping for smoothie bowls or creamy, wholesome oat groats, on-to-go snack mixes, mixed into cookie dough, or baked into trail mix bars.
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Yummiest Spiced Gluten-Free Muesli Recipe
Ingredients
- 3 tablespoons (45 mL) pure maple syrup
- 2 tablespoons (30 mL) melted coconut oil
- 2 teaspoons vanilla extract
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cardamom
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 3 cups (312 g) gluten-free old-fashioned rolled oats
- 1 cup (125 g) chopped pecans
- 1 cup (120 g) unsweetened coconut flakes
- ½ cup (72 g) pepitas, (optional)
- 1 cup (175 g) dried fruits, (cranberries, raisins, blueberries, chopped apricots, etc)
Instructions
- Preheat the oven to 350℉. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl whisk together the maple syrup, oil, vanilla, salt, cinnamon, cardamom, ginger, and cloves.3 tablespoons pure maple syrup, 2 tablespoons melted coconut oil, 2 teaspoons vanilla extract, 1 teaspoon salt, 1 teaspoon ground cinnamon, ½ teaspoon ground cardamom, ½ teaspoon ground ginger, ¼ teaspoon ground cloves
- Add in the oats, pecans, and coconut flakes. You will add in the pepitas and dried fruits after the mixture bakes. Mix until well combined. The mixture will look dry.3 cups gluten-free old-fashioned rolled oats, 1 cup chopped pecans, 1 cup unsweetened coconut flakes
- Spread the oat mixture on the prepped baking sheet and bake for 15 minutes, rotating pan and stirring halfway through. Let the mixture cool and then add the pepitas, dried fruits, and any other optional mix-ins. Store in airtight container at room temperature up to 1 month. Refrigerate or freeze for longer storeage.½ cup pepitas, 1 cup dried fruits
Notes
How to make bircher museli
Combine 2 cups dry muesli with 2 cups milk, ¼ cup apple juice, and 2 tablespoons honey. Add 1 peeled and grated apple and 1-2 tbsps lemon juice so the apple doesn’t turn brown. Cover and refrigerate overnight. When ready to enjoy, divide the mixture into bowls and top with yogurt, berries, or stewed dates. It will keep for 4 days, refrigerated.Free Guide! Receive a Free Gluten Free Breakfasts Cookbook
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This is so good! I made it with the intention to put it in yogurt, but instead I’ve been eating it by itself by the handful! I did not have cardamom so I used pumpkin pie spice instead. Yum!
Thanks Amy! Great idea to sub in the pumpkin pie spice 🙂
Best,
Melissa