Gluten Free Muesli

We are making our own muesli or granola once a month. The recipe basically stays the same but we try to change one or two ingredients or spices every time.

When the muesli jar started looking empty this time we had just bought home a bag of puffed buckwheat and began talking about making the muesli gluten free. We needed to find some more gluten free ingredients and went for a shopping spree at this great market “Hötorgshallen“. An hour later we were equipped with quinoa flakes, amaranth puffs and hemp seeds. And a bunch of different nuts, fruits and seeds.

We made the muesli in the same way as we usually do; giving the seeds, flakes and nuts a light roast in the oven, before mixing them with the dried fruit, puffs and spices.

And what did we think of the result, can the gluten free muesli compete with our previous muesli?
Oh yes! The light amaranth and buckwheat puffs make a great contrast to all the chewy nuts, seeds and dried fruit. The hemp seeds can normally be a bit bitter but when roasted the bitterness disappears. And the apple syrup that we used as sweetener worked great with cinnamon.

Except for being gluten free this muesli is super nutritious in many more ways. Golden inca berries, goji berries, walnuts, hemp seeds and mulberries are all rich in protein, iron, vitamins and antioxidants. We eat it with “filmjölk”, yogurt, oat milk or a fruit salad.

Oh, one more thing. While shopping for ingredients I had this fun idea on how to do another muesli. Green!
I’ve got pistachio nuts, hemp seeds, pumpkin seeds and green raisins so far. Need to find a few more green ingredients, all ideas are welcome.

Gluten Free Muesli

2 big glass jars

2 cups quinoa flakes
1 cup hemp seeds
1 cup almonds (chopped)
1 cup pumpkin seeds
1 cup walnuts (chopped)
1 cup dried coconut flakes

4 tbsp apple syrup (with no added sugar or sweetener)
3 tsp cinnamon

Preheat the oven to 350°F and line two baking sheets with parchment paper. Mix the dry ingredients with apple syrup and cinnamon. Spread them out on the baking sheets and let it roast in the oven for 10-15 minutes. Stir around a couple of times to keep it from getting burnt.

100 g dried mulberries (chopped)
200 g dried apricots (chopped)
100 g dried golden inca berries
100 g goji berries
100 g raisins
100 g green raisins

1 cup puffed buckwheat
1 cup puffed amaranth

While the dry ingredients are in the oven, chop the soft ingredients roughly and put in a large bowl. Let the roasted dry ingredients cool of before stirring it all together.
Store the muesli in large glass jars.


  • Hi, thanks for the inspiration. I eat gluten free and had never made my own muesli so I dug out what I had in the cupboard and used your ideas to make my own muesli with Oats, dates, dried apricots, raisins, coconut, linseed, walnuts & maple syrup...the house smells pretty delicious now :) All the best, Food Fan
  • alice
    so glad that I have found you!! my daughter had her first schoolday 2 days ago and I was thinking about what to give her for the breake (I am not a fan of wurstsemmel- thats how you call the whiteflower role with pig meat sausage in it) so I decided to try your nutcrackers!!big succes ! thanks a lot!!! my husband likes them too by the way :-)
  • Hanne
    Hi. I live in Norway and was wondering how to get hold on puffed buckwheat and puffed amaranth. I have not found it in any stores. I enjoy your blog wery much and love all your recipes.
  • Thomas
    Tried it, it is great to be honest. Was wondering though, how did your coconut flakes stay so white? Mine are brownish and quite hard. And in what kinda store did you get quinoa flakes ;)
  • RL
    Some spirulina powder would make your muesli pretty green, it would probably even coat other ingredients. Some green grapes, cut in half and added just before eating, might look nice. Perhaps some finely chopped wheatgrass?

Leave a comment