Why I Make My Crunchy Muesli at Home

So I decided to make my own vegan and gluten-free muesli, using not nuts but seeds and shredded coconut. Sweetened with dried fruit it turned out perfectly! It has just the right amount of crispy crunch on the outside and a nice chewy texture inside the clusters.

You can also try your own variations by using nuts, or some activated buckwheat, chia seeds or other dried fruits like prunes, apricots; cocoa powder instead of cinnamon etc.

If you have a dehydrator, you can also make a fully raw version, by dehydrating it instead of baking.

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Home-Made Muesli (Vegan, Gluten-free, Nut-free, No Refined Sugar)

When it comes to muesli, I want it crunchy and chewy at the same time - and it’s surprisingly hard to find a store-bought version that’s both vegan and gluten-free (and actually delivers). So I started making my own: no nuts, just seeds, coconut, and dried fruit for sweetness. The result is perfectly crunchy on the outside with that satisfying chew inside the clusters—plus it’s easy to customize with things like activated buckwheat, chia seeds, or cocoa instead of cinnamon.

Course Breakfast

Cuisine Swiss

Diet Gluten Free, Vegan

Keyword crunchy clusters, fruit-sweetened, Müsli, No Refined Sugar, nut-free

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Soaking / activating 12 hours hours

Total Time 13 hours hours 15 minutes minutes

Servings 1 tray

Author The Vegan Monster

Equipment

• Blender or food processor
• Medium mixing bowl
• Baking tray
• Baking paper / parchment

Ingredients

• 70 g sunflower seeds ¹
• 80 g pumpkin seeds ¹
• 70 g dates, pitted and diced
• 70 g raisins
• 40 g flax seeds
• 25 g shredded coconut
• 2 teaspoon cinnamon
• ¹ activate them by soaking them in filtered water for at least 12 hours, then rinse and drain

Instructions

• Place sunflower seeds and pumpkin seeds in blender or food processor and blitz to smaller crumbles. Transfer to medium sized bowl.
• Blitz dates and raisins to crumbles and transfer to the bowl.
• Add flax seeds, shredded coconut and cinnamon powder to the bowl and stir until well mixed. Let sit for a while.
• Preheat oven to the lowest temperature (about 50°C). Line baking tray with baking paper.
• Using your hand, sprinkle the muesli over the tray, squeezing it into small clusters as you go.
• Bake for approx. one hour, or until golden brown with relatively solid clusters formed. Let cool down properly and store in an airtight container in a cool and dry place.

Notes

Enjoy in smoothie bowls, with plant-milk and fresh fruit or as a little snack in between

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.

But you can make your own! Costs much less and you can choose the ingredients, so that is isn’t only vegan and gluten-free but also low-fat and without refined sugar. And it makes a nice edible gift (hint, hint, Christmas is close…)

Please view this recipe only as the base for crispy chocolate buckwheat muesli. You can add so many more ingredients (eg seeds, chopped nuts, dried fruit, dried coconut etc.)

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Crispy Chocolate Buckwheat Cereal (Vegan, Gluten-free, Oil-free)

One thing that I hardly ever eat, now that I am avoiding gluten, is muesli. Especially the crunchy kinda version, basically because I can’t find anything decent in the shops. But you can make your own! Costs much less and you can choose the ingredients, so that is isn’t only vegan and gluten-free but also low-fat and without refined sugar.

Course Cereal

Cuisine German

Diet Gluten Free, Vegan

Keyword Buckwheat, Cereal, chocolate, Crispy, dairy-free, Granola, nut-free, without dates

Servings 5 cups

Ingredients

• 210 g buckwheat groats (soak them in water for at least 8 hours, rinse and drain them)
• 1/2 cup coconut nectar syrup or other thick liquid sweetener
• 30 g FAIR-TRADE cacao or cocoa powder
• 2 tablespoons chia seed
• 2 pinches salt

Instructions

• Mix all ingredients in a medium sized bowl and let soak for at least half an hour or longer. This way the chia seeds will bind it better.
• Preheat oven to approx. 50°C (you can also use a dehydrator). Line baking tray with baking paper.
• Scoop mixture onto baking tray. Allow little clusters to form. Place in oven for approx. 45 minutes (or until the clusters are quite firm and easy to flip).
• When clusters are almost completely dry and easy to scoop around, flip them over and leave in the oven for another 15 minutes. Let cool down properly on baking tray.
• Transfer to an air-tight container and store in a cool and dry place.

Notes

Enjoy!

Please let me know what you think about this recipe, I’d love to hear from you! And if you remake this recipe, please share the picture with me on Pinterest, Instagram or Facebook.