Hot Gluten-Free Muesli

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Here's a quick, nutritious, gluten-free alternative to hot muesli cereal. Serve with organic turkey sausage to make a nutrient-packed brunch that's perfect for cool autumn mornings.

*Adapted from Melissa's Quick High-Fiber Muesli recipe in Gluten Free Throughout the Year by Melissa Diane Smith. Recipe reprinted from the Going Against the Grain Group, 2012.

  • 2Servings


  • 6 Tbs. Perky's Crunchy Flax Cereal

  • ¾ cup unsweetened coconut milk, divided

  • 4 Tbs. chopped pecans

  • 2 Tbs. raw pumpkin seeds

  • ½ medium organic apple, chopped

  • ¼-½ tsp. ground cinnamon

  • 2 tsp. organic raisins (optional)

  • 2 tsp. unsweetened dried shredded coconut


  1. Pour cereal into small saucepan. Add ½ cup coconut milk, pecans, and pumpkin seeds. Stir until ingredients are well mixed and cereal is no longer dry. Heat over medium-low heat, stirring occasionally, 5-6 minutes, until cereal has softened and mixture is hot and has stiff muesli texture.
  2. Remove from heat, and stir in remaining coconut milk, apple, cinnamon, and raisins, if using. Spoon into two bowls, top with shredded coconut, and serve.

Nutrition Information

  • Serving Size: 1
  • Calories: 413
  • Carbohydrate Content: 23 g
  • Fat Content: 35 g
  • Fiber Content: 6 g
  • Protein Content: 8 g
  • Saturated Fat Content: 19 g
  • Sodium Content: 43 mg
  • Sugar Content: 6 g
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