From the Be Well Kitchen – Easy Raw Muesli Recipe


Most mornings, my go-to breakfast is a protein and nutrient dense smoothie. It gives me the nutrients my body needs to get my day started right.

But there are some days when I’m in the mood for something hearty like a “cereal” breakfast. My favorite is gluten-free raw muesli which I soak in vanilla coconut milk (unsweetened, of course) overnight to allow the grains to soften and the delicious flavors to develop. It’s an easy breakfast recipe that hits the spot.


8 ounces uncooked rolled oats (choose certified gluten-free oats if available)
1 cup nut milk (almond or coconut)
1 TBS unsweetened shredded coconut
2 TBS chopped walnuts or almonds
2 TBS ground flaxseeds
2 TBS sesame seeds
2 TBS pumpkin seeds
8 ounces fresh berries
1 apple, peeled and grated or finely chopped


In a large bowl, mix together the oats, nut milk, shredded coconut, nuts, and seeds. Cover and place in the fridge overnight. In the morning, add the berries, grated apple, and chia seeds. Flavor it with a dash of cinnamon, if you like.

Serving size is about ½ cup unsoaked.

For more gluten- free, dairy- free and sugar- free breakfast ideas, click here.

What’s your favorite gluten- free breakfast?

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  • Theresa

    If I would want only one serving of the raw muesli in the morning and the recipe states that one serving is 1/2 cup, how much nut milk would you use to soak the one serving? Is the 1 cup of nut milk in the recipe the amount used for the whole recipe?? Thanks.

  • Anonymous

    Theresa, yes – you can try using about 1/2 cup almond milk for soaking 1/2 cup muesli mix.

  • Joyce

    Hi, Janice. Thanks for the recipe. How much chia do you add in the morning? (It’s listed in the instructions, but not in the ingredient list.) Thanks.

  • Anonymous

    Hi Joyce! There is no exact amount, we usually sprinkle in a handful of chia seeds. Hope this helps!