Gluten-Free Recipe: Toasted Hazelnut & Coconut Muesli
Everyone knows by now that junk food isn’t good for us, and that too much sugar in foods like cupcakes and fruit juices should be avoided at all costs. But what about some of the foods out there that we believe are “healthier” choices, but when you take a closer look, you see that they are frauds? They are pretending to be healthier choices, but it’s time we blew their cover.
Store-bought cereals and granolas are foods that a lot of people think are a perfectly acceptable, healthy breakfast. But when you look closely at the ingredients lists on these items, you’ll find that they're usually loaded with sugars. What’s so unfair is that these boxes of cereals and granolas look so healthy sitting on the shelf, with some of them even making health claims on the front of the boxes.
What’s a cereal-lover to do? Make your own homemade muesli, of course! It’s so easy to do, it tastes delicious, and you can go ahead and make up a big batch to store in a container to eat on over the next week or two. This one if full of satisfying textures and delicious fall flavors.
Toasted Hazelnut and Coconut Muesli
- 2 1/3 cup old fashioned gluten-free oats
- 1/3 cup hazelnuts, toasted (see below) and roughly chopped
- 1/2 cup hemp seeds
- 1/2 cup unsweetened shredded coconut, toasted (see below)
- 1 cup unsweetened raisins
- 1/2 cup pitted dates, roughly chopped
- 1 teaspoon ground cinnamon
Toast the hazelnuts in a skillet over medium heat for about 5 minutes, shaking once or twice to ensure even toasting. Remove from the skillet, remove the skins of the hazelnuts, and roughly chop them. In the same skillet, toast the coconut for about 1 or 2 minutes, watching closely and stirring so that it doesn’t burn; remove from the skillet.
Add all the ingredients to a large bowl and mix. Store in an airtight container in a cool, dry place, and the muesli will keep for up to 1 month. Makes 10 1/2-cup servings.
Serve room temperature with plain Greek yogurt, or warm by combining 1/2 cup of muesli with 1/2 cup of unsweetened almond milk, coconut milk, hemp milk or water, and simmer in a pan for a few minutes or until the oats are softened.