I’ve discovered that breakfast time is probably the most pain in the arse time to be Celiac. Bread is difficult to get hold of and even at it’s best is no match for wheat or rye bread. And glutenfree mueslies seemÂ so far, to use a bit of vernacular Kiwi, pretty average. I challenge you though, to find a better muesli than this one here, glutenfree or otherwise.
A few notes notes before we get started:
- you can be pretty loose with the proportions. More butter/honey = more taste and less health ;)
- Also you can pretty easily substitute ingredients. I’ve just used walnuts and dried cranberries for example and that’s still delicious
- Don’t try to do something else while it’s in the oven as it burns very easily.
- 60g unsalted butter
- â…“ cup (80ml) honey (maple syrup works well too)
- 2 Â¼ cup (258g) rolled oats
- Â½ cup (70g) almonds (slivered or whole, blanched)
- Â¾ cup (75g) sweetened shredded coconut (big ribbons are the best)
- 1 cup (170g) dried blueberries (or any other dried fruit: I’ve made this with currants, apricots, cherries and many more)
- Â½ cup pumpkin seed kernels
- Â¾ cup (105g) chopped pistachio kernels (or other nuts too, pecans, walnuts…)
- milk, to serve
- plain yogurt, to serve
- Preheat the oven to 160Â°C/320Â°F. Place the butter and honey in a small saucepan over low heat and stir until the butter is melted.
- Place the oats, almonds and coconut in a large bowl, pour over the butter mixture and toss well to combine. Spread evenly over the base of a baking dish and bake for 10 minutes. Stir and bake for a further 5âˆ’10 minutes or until crisp and golden. Allow to cool and stir through the blueberries, pumpkin seeds and pistachios. Serve with the milk and yoghurt.
- The muesli can be stored in an airtight container for up to 1 week.