Gluten Free Muesli OR Choc Granola

pennybenjaminBreakfasts, NourishLeave a Comment

This wonderful recipe is great because it’s totally flexible to what YOU like (and what you have in the pantry)! Plus who doesn’t like turning a Beautiful Muesli into a healthy Choc Granola – like Coco-Pops but good for you!

Mix and Match as you like. Share your creations with me of Facebook or Instagram!

Choc Granola!

Serves: 5-6 cups of muesli

Time: 20 min
Other info: GF, DF, V, SF, Paleo


For Muesli

  • 1 cup coconut flakes
  • 1 cup mixed nuts, roughly chopped (for low FODMAP use pecans, walnuts and macadamias)
  • 1 cup mixed seeds (again, use your favourite, I used sunflower kernels, pepitas, black and white sesame seeds and chia)
  • 1 C puffed buckwheat, amaranth, brown rice or quinoa
  • Optional: 1/4 C quinoa flakes,
  • Optional: 1/4 C psyllium husks
  • Optional: some dried fruit

Extra For Choc-cinnamon Granola:

  • 1/3 C coconut oil, melted
  • 3 T raw cacao powder
  • 2 T ground cinnamon



For Muesli

  1. Optional:
    1. In a 150 degC oven toast the nuts, seeds and coconut flakes on a baking tray until lightly toasted (you’ll need to remove at different times as the coconut flakes will toast faster than the seeds which will be faster than the nuts).
  2. Place all ingredients in a large bowl and toss to combine.
  3. Store in an air-tight container in the pantry.

For Granola

  1. Preheat Oven to 150degC.
  2. Combine all Muesli ingredients (raw, not toasted, not the dried fruit) plus the cinnamon and cacao in a bowl and toss to combine.
  3. Add the coconut oil and honey and stir through the mixture to evenly coat everything.
  4. Transfer to a lined baking tray and spread out evenly.
  5. Bake in the oven for 20mins, turning/mixing once.
  6. Remove from oven an add any dried fruit if adding. Allow to cool then store in an air-tight container or glass jar in the pantry.


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