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Apple and Apricot Puff Muesli

This light, gluten-free muesli has the warm spices and fruitiness of an apple of apricot crumble. Feel free to mix and match the total 4 cups of puffs as you like or even use only one type of puff. Some rolled oats can also be used in place of the puffs for a non-gluten-free version. This recipe is from Nadia Lim's Fresh Start, Feel Good cookbook!
Servings 10
Prep Time 10 mins
Cook Time 15 mins


  • 3 Tbsp coconut oil
  • 2 Tbsp maple syrup
  • 2 Tbsp honey
  • tsp mixed spice
  • ¾ tsp ground cinnamon
  • cups brown rice puffs
  • cups millet puffs
  • 1 cup quinoa puffs or flakes
  • ½ cup sunflower seeds
  • ½ cup pumpkin seeds
  • ½ cup coconut flakes/chips
  • ¾ cup flaked almonds
  • ½-¾ cup chopped dried apple
  • cup chopped dried apricots

To serve

  • Natural unsweetened yoghurt or coconut yoghurt
  • Milk of your choice (e.g. cows, almond, rice, soy)
  • Seasonal fruit


  • Preheat oven to 180°C. Line an oven tray with baking paper.
  • In a small pot, combine coconut oil, maple syrup, honey, mixed spice and cinnamon. Place on low heat and stir until everything is melted and combined.
  • In a large bowl, combine brown rice puffs, millet puffs, quinoa puffs, sunflower seeds, pumpkin seeds, coconut and flaked almonds. Pour in the coconut oil mixture and toss well to combine.
  • Pour half the mixture onto the lined tray and spread out in a single layer. Bake, tossing once during cooking, for about 8 minutes or until puffs are lightly golden. Remove from oven, transfer to a large bowl and repeat with the second batch of muesli.
  • Allow muesli to cool completely, then stir through dried fruit.
  • Serve with yoghurt, milk and seasonal fruit. The muesli will keep for a few weeks in an airtight container in the fridge.


Nutrition information:
Makes 10 portions (3/4 cup per portion)
Energy: 289cals (1206kJ)
Protein: 7.2g
Carbohydrate: 23.4g (10.8g sugars)
Fat: 18.4g (7.5g saturated fat)
Calories: 289kcal