After the recent advent of gluten-free diets for most of our family, breakfast became a terrible challenge.
I began spending my mornings in the kitchen baking gluten-free pancakes and muffins, cooking gluten-free hot cereal, or whatever else I could think of for my hungry little people. I would barely get the kitchen back in order from a long breakfast ordeal before it was time to get school work going, then start over again with lunch.
My sister Julie spent a few weeks in our home earlier this year (before she moved in with us), and promptly decided I needed a slightly more do-able plan for breakfast. I was game for something simple!
The result of a little experimenting and tweaking over the last few month is this homemade muesli.
Muesli: a mixture of cereals (especially rolled oats), dried fruit, and nuts, typically eaten with milk at breakfast
A few things about muesli:
- Unlike granola, muesli does nothave to be baked or cooked.
- Traditionally, muesli includes oats as a base. If you’re sensitive to oats, opt for a gluten-free cereal as a base and add your own healthy fillers.
- The addition of milled flax, dried fruit, almond butter, and other healthy ingredients not only makes this “cold cereal” stretch further, but also adds protein and fiber.
- I like to start my muesli with a few cups of left-over homemade granola as a base, but you can just go with raw oats (or whatever cereal you choose) if that’s what you have on hand.
Homemade muesli is less expensive than store-bought boxed cereal and much more filling and nutritious. We love it!
Three-year old Mr. K and I enjoy this homemade muesli several times a week, and Mr. C is starting to eat it, as well.
I still bake gluten-free pancakes or banana bread muffins once or twice a week, and we enjoy hot cereal several times a week, as well.
Normally, making a big batch of homemade museli is one of my Monday projects. For busy, summer time mornings, this quick and healthy cereal is a life-saver!
Homemade Gluten-free Muesli