If you are looking for a quick and easy breakfast to meal prep for breakfast, look no further than this delicious homemade gluten free muesli recipe. It is fully customizable, easy to make, and it makes a tasty breakfast. Use this muesli to make our favorite Swiss Bircher Muesli.
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Muesli has become one of our favorite breakfast recipes. We have enjoyed making muesli from scratch each week, but our trip to Switzerland last summer opened our eyes to using this muesli to make Bircher Muesli!
What is bircher muesli you ask? My husband would say it is a bowl of all of his favorite breakfast flavors. Bircher muesli is sweetened with fruit juice, and you can add yogurt and yummy things! It is a traditional Swiss cereal that is popular all over Switzerland and the world. Muesli makes a great healthy breakfast!
You control all of the ingredients and can make it different every week! You also get to control the sweetness level! You can add brown sugar, honey, maple syrup, or no added sugar. It is easy to mix up a batch and store it in your pantry so that you can make it for breakfast at any time.
I am excited to share my gluten free muesli base recipe and how to turn it into delicious bircher muesli below! Please drop a comment and tell me what you think and what your favorite mix-ins are! If you love oats as much as we do, you will want to try these gluten free oatmeal breakfast bars, too!
Such a great way to start my day! This was so delicious and paired perfectly with my morning cup of coffee! Easily, a new favorite recipe!”
sarah w., blog comment
Allergen Information:
The beauty of making homemade muesli is that you can control all the ingredients. This recipe is gluten-free, dairy-free, egg-free, soy-free, and egg-free.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
You will love how easy this simple gluten free muesli recipe is to make. You can find all of the ingredients at your local grocery store. It is the ultimate breakfast cereal!! This healthy breakfast needs no cooking! All you need to do is dump the muesli ingredients into a bowl.
- Gluten-Free Rolled Oats – It is critical to use oats labeled gluten-free. Cross-contamination is very high with oats, so be sure to look for a gluten-free label on the bag of oats.
- Raisins
- Chia Seeds
- Shredded Coconut
- Sunflower Seeds
- Pecans
Additional Ingredients for Gluten Free Bircher Muesli:
- Apple Juice, Milk, or Non-Dairy Milk.
- Yogurt or Vegan Yogurt – Optional. Use Dairy-Free Yogurt if you are vegan.
- Grated Apples
Gluten free oats brands include:
Topping ideas:
- Dried raisins, cranberries, apples, apricots, goji berries, and other dried fruits.
- Shredded unsweetened coconut.
- Seeds like chia, hemp seeds, and pumpkin.
- Fresh fruits.
- Use any combination of nuts, including walnuts, pecans, almond slivers, etc.
- Gluten-free brown rice crisps cereal.
- Freeze-dried fruits like chopped apples add some crunch.
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Step-By-Step Photos and Directions:
Step 1: Add all of the ingredients to a large bowl. Here, you can see what I used.
Step 2: Use a large spoon to mix the ingredients until they are well blended. This is a great recipe to make with kids to teach them measuring and mixing!
Step 3: Put it into an airtight container and store it in your pantry.
How To Make Gluten Free Bircher Muesli:
You can vary how you make this recipe, from the traditional bircher muesli to any fun custom variation. It is similar to gluten-free overnight oats in that this needs to soak for at least 1-2 hours; it is even better to soak in the refrigerator overnight.
- Add your blended dry muesli ingredients to a container.
- Add the grated apples, milk or apple juice, and/or yogurt to the container. Choose which you like! Use dairy-free versions if needed.
- Mix well. Cover and refrigerate for at least one hour. Bircher muesli makes a nice filling breakfast!
- Bircher Mueseli will keep fresh in the fridge for up to 4 days.
Frequently Asked Questions:
You can use quick oats, but your muesli will be very mushy once you add in the milk or non-dairy milk.
You can cook muesli, but it really would be considered oatmeal if you cook it.
Muesli will keep in your pantry for a long time if you keep it in an air-tight sealed container. The nuts and seeds can get rancid if you store them longer than a week or two. We usually make a week’s worth at a time, which this recipe calls for.
More Gluten Free Breakfast Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Quick and Easy Gluten Free Muesli
Ingredients
Method
- Place 2 cups gluten free whole rolled oats, 1/2 cup raisins, 1/3 cup pecans, 1/4 cup chia seeds, 1/2 cup unsweetened shredded coconut, and 1/3 cup sunflower seeds into a large bowl and mix.
- Put into a sealed airtight container to store.
- This should keep up to 2 weeks.
- When you are ready to eat, just pour some in a bowl and add milk or non-dairy milk.
- You can vary how you make this recipe, from the traditional bircher muesli to any fun custom variation. It is similar to gluten-free overnight oats in that this needs to soak for at least 1-2 hours; it is even better to soak in the refrigerator overnight.
- Add your blended dry muesli ingredients to a container.
- Add the grated apples, milk or apple juice, and/or yogurt to the container. Choose which you like! Use dairy-free versions if needed.
- Mix well. Cover and place into the refrigerator for a minimum of one hour.
Nutrition
Notes
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
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Oh my goodness I haven’t thought about muesli since I was in college! I used to eat Familia all the time (this was in the 1970’s!) Is it the chia seeds that supplied the slimy texture?! Can’t wait to try your recipe!
I used to eat it often in school too, budget food :-). I re-discovered it last summer when we visited family in Switzerland. I am assuming the chia seeds give it a bit of that slimy texture.