Macadamia Muesli (Gluten-Free, Paleo)
This macadamia muesli, inspired by my recent trip to Sydney, is packed full of vitamins, minerals and nutrients. And it couldn’t be easier to make!
I’m back! I can’t believe the last couple of weeks have flown by so quickly. I’ve been hunkered down writing my soon to be released ebook on healthy, happy and gluten-free travel – and I’m so ridiculously excited. The writing is done (woohoo!) and it’s now off to the designer. The design will take several weeks as the book is jam packed with resources, info, how-to’s…and a little wanderlust inspiration. If you’re an email subscriber and part of the fab Downshiftology community you’ll get a few sneak peeks soon, as well as a discount when it releases…and if you’re not, make sure to sign up!
Now, on to this yummy macadamia muesli! This muesli, not so surprisingly, was inspired by one of my recent trips to Australia. Although, I hesitate to call it a “trip” as I was living there for two months, had an apartment and really became a local – the best way to travel.
After I got settled, I hit up ALL the healthy food spots in Sydney. Great places like Aboutlife, Thr1ve, Proteini Cafe, Porch and Parlour, Paleo Cafe and Chiswick. I also stocked up with tons of goodies from Sprout Wholefood – a great little grocer.
One of the items I grabbed from Sprout Wholefood was a bag of macadamia muesli. Of course, the first thing I did was flip the bag over to read the ingredients and I was overjoyed when I saw that it didn’t contain any wheat, gluten or oats – just all natural and fresh ingredients. If you’ve never been to Australia before, know that Sydney is THE BOMB for real, healthy, wholesome food! So I grabbed a few cans of coconut milk and this macadamia muesli became a staple breakfast item during my time in Sydney.
But let’s take a look at what’s packed inside this version. Macadamia nuts which are full of monounsaturated fats, the same that’s in avocados and olive oil and which helps to lower cholesterol. Sunflower seeds and pepitas (pumpkin seeds) which are rich in vitamin E, manganese, phosphorus and other minerals and nutrients. Unsweetened coconut flakes and dried apricots which contain fiber and iron. Almonds which are loaded with biotin, vitamin E and fiber. And flaxseed which is rich in omega-3 essential fatty acids. In other words, loads of good stuff!
And the recipe…well, I chuckle at even calling it a recipe. Because you literally throw all ingredients in a mixing bowl, stir together and serve.
I make a large batch, put it in a sealed container and store it for several weeks. Just remember that you don’t need much, only about 2/3 cup macadamia muesli per serving – as it’s filling and very nutrient-dense.
- Add all ingredients except the coconut milk into a large bowl and stir until combined.
- Serve individual portions and add coconut milk.
- Store remaining muesli in an airtight container for several weeks.
Other breakfast recipes you might like: