📝 About This Recipe
Elevate your morning ritual with this nutrient-dense twist on a Swiss classic, featuring the ancient Andean superfood, Chenopodium quinoa. Unlike traditional oat-heavy blends, this muesli uses pre-rinsed white quinoa that is gently toasted until it pops, releasing a captivating nutty aroma and providing a delicate, sandy crunch. Infused with pure maple syrup and a hint of warm cinnamon, this gluten-free power breakfast is designed to keep you energized and satisfied throughout the day.
🥗 Ingredients
The Grain Base
- 2 cups White Quinoa (rinsed thoroughly and dried well)
- 1 cup Rolled Oats (certified gluten-free if necessary)
- 1/2 cup Unsweetened Coconut Flakes (large flakes preferred)
Nuts and Seeds
- 3/4 cup Raw Almonds (roughly chopped)
- 1/2 cup Pumpkin Seeds (Pepitas) (raw)
- 2 tablespoons Chia Seeds
- 2 tablespoons Hemp Hearts
The Binding Glaze
- 1/3 cup Maple Syrup (Grade A dark preferred)
- 3 tablespoons Melted Coconut Oil (extra virgin)
- 1 teaspoon Ground Cinnamon (Ceylon cinnamon for best flavor)
- 1/2 teaspoon Sea Salt (fine grain)
- 1 teaspoon Vanilla Extract (pure extract)
The Dried Fruit Finish
- 1/2 cup Dried Cranberries (juice-sweetened)
- 1/2 cup Dried Apricots (diced into small pieces)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat to ensure even browning and easy cleanup.
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2
Ensure your quinoa is completely dry after rinsing. If it is still damp, spread it on a clean kitchen towel and pat it dry; this is crucial for achieving a toasted 'pop' rather than a steamed texture.
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3
In a large mixing bowl, combine the dry quinoa, rolled oats, chopped almonds, pumpkin seeds, and coconut flakes. Toss them together until the ingredients are evenly distributed.
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4
In a small microwave-safe bowl or a small saucepan over low heat, whisk together the maple syrup, coconut oil, cinnamon, and sea salt until the mixture is fluid and well-combined.
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5
Remove the glaze from the heat and stir in the vanilla extract. Pour the warm liquid over the dry grain and nut mixture.
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6
Using a large spatula, fold the mixture repeatedly until every grain of quinoa and every oat flake is thinly coated with the maple-oil glaze.
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7
Spread the mixture onto the prepared baking sheet in a thin, even layer. Use the back of a spoon to press it down slightly, which helps create small clusters.
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8
Bake for 10 minutes, then remove from the oven and use a spatula to gently stir the muesli, bringing the toasted edges toward the center to ensure even coloring.
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9
Return to the oven for another 10-15 minutes. Watch closely during the final minutes; the quinoa is done when it turns a beautiful golden brown and emits a distinct nutty fragrance.
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10
Remove the tray from the oven. The muesli will still feel slightly soft but will crisp up significantly as it cools. Do not overbake, as quinoa can turn bitter if burnt.
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11
Once the tray has cooled for 10 minutes, sprinkle the chia seeds, hemp hearts, dried cranberries, and diced apricots over the top. Stir gently to incorporate.
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12
Allow the muesli to cool completely on the tray before transferring it to an airtight glass jar for storage. This preserves the crunch and prevents the dried fruit from making the grains soggy.
💡 Chef's Tips
Always rinse quinoa in a fine-mesh strainer to remove saponins, which can cause a bitter soapy taste. For the ultimate crunch, ensure the quinoa is bone-dry before mixing with the oil and syrup. If you prefer a 'raw' style muesli, you can skip the baking and simply toast the quinoa in a dry skillet for 5 minutes before mixing with the other ingredients. Feel free to swap apricots for dried cherries or blueberries depending on your seasonal preference. Store in a cool, dark place for up to 3 weeks, or in the freezer for up to 3 months to keep the nuts from going rancid.
🍽️ Serving Suggestions
Serve over a bowl of thick Greek yogurt with a drizzle of honey and fresh raspberries. Enjoy as a cold cereal by soaking in almond or oat milk for 10 minutes to let the chia seeds soften. Use as a crunchy topper for a smoothie bowl featuring spinach, banana, and almond butter. Pack in a small container for a high-protein trail mix during a midday hike. Layer with vanilla bean panna cotta or chia pudding for a sophisticated breakfast parfait.