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.
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 :)