My first experience with muesli was during college on a trip to Spain with my family. I remember being so confused by the concept. Raw oats for breakfast? I was pretty sure they forgot to cook the oatmeal. Once I realized you were supposed to soak the oats in milk or yogurt I started to fall in love with muesli, so much so that I got really into making my own muesli mix at home when I returned from our trip.
This Gluten-Free Oat & Chex Muesli Mix is my new go-to recipe when making muesli at home. The highlight of this recipe is the mixture of flavors and textures that come from the oats, Honey Nut Chex cereal, nuts, seeds and dried fruits. This recipe works well when stirred into yogurt, served with milk or even eaten by the handful on the go. Since the recipe makes a lot of muesli, make sure to store your extra muesli in a sealable storage container.
Gluten-Free Oat & Chex Muesli Mix
Ingredients
3 cups gluten-free rolled oats
2 cups Honey Nut Chex cereal
1/2 cup unsalted almonds, chopped
1/2 cup raisins
1/2 cup sweetened dried cranberries
1 (3 ounce) package dried apple rings, chopped
1/4 cup shelled sunflower seeds
1/4 cup pumpkin seeds (pepitas)
Directions
Heat oven to 350 degrees F. Place oats on a large rimmed baking sheet. Bake 10 to 15 minutes or until oats are slightly toasted. Cool completely, about 15 minutes. In large bowl, combine toasted oats, Honey Nut Chex, almonds, raisins, cranberries, chopped apple rings, sunflower seeds and pumpkin seeds. Toss to combine. Store tightly covered.
Prep Time: 10 Minutes | Total Time: 30 Minutes | Makes: about 8 cups (16 servings)
Tip: Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Other muesli inspired recipes to try:
- Lime and Cinnamon Muesli Bars from The Krooked Spoon
- Summer Bircher Muesli from Highgate Hill Kitchen
- Coconut Muesli from Betty Bake