Grain Free and Gluten Free Muesli

This grain free and gluten free muesli is made from a combination of chia seeds, flaxseeds, pumpkin seeds, sunflower seeds, hemp seeds, sesame seeds, buckwheat, shredded coconut and quinoa flakes. The combination of these ingredients makes for a muesli that is full of plant protein, vitamins, minerals and fibre, and is great for your digestion. This muesli recipe is super easy, simply add all of the ingredients together in a jar, shake to combine, and you are done! This recipe makes ten serves, so depending on often you use the muesli it should last you at least a week. I recommend prepping it on the weekend so it’s ready to go during the week. Store in an air-tight jar in the pantry.

Why Quinoa?

Quinoa is considered a superfood and is a good source of plant protein, fibre, iron, copper, thiamine, vitamin B6, magnesium, phosphorus, manganese and folate. It is gluten free and often used a substitute for rice. It is this association that makes many people think that quinoa is grain, however it is actually the seed of a plant called Chenopodium quinoa. This plant is native to Peru and related to beets, chard and spinach. Quinoa flakes are a great substitute for oats if you follow a grain free or gluten free diet, however you can swap the quinoa flakes for oats in this recipe if you would prefer.

This homemade grain free and gluten free muesli is great as part of a healthy breakfast or as a snack. You can use this muesli for an overnight vegan bircher, to top a smoothie or smoothie bowl, or on its own with a plant-based milk. For an overnight bircher simply add ½ cup of muesli, 1 cup of plant-based milk and 2tbs of coconut yoghurt and soak overnight. I have kept this recipe pretty simple in terms of flavours so you can add your own flavour to it, for example cacao and peanut butter, berry coconut, or apple and cinnamon.