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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.
- 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.
- 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.
- Serving Size 1
- Calories 413
- Carbohydrate Content 23 g
- Cholesterol Content 0 mg
- 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