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This recipe is about to be your new pantry staple. Pair it with almond milk or make it into overnight oats!

Sunflower Muesli [Vegan, Gluten-Free]

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Calories

615

Serves

3

Cooking Time

15

What Ingredients Do You Need To Make Sunflower Muesli [Vegan, Gluten-Free]

  • 3 cups old-fashioned, gluten-free oats
  • 1/2 cup sunflower seeds
  • 1/4 cup slivered almonds
  • 1/4 cup coconut flakes
  • 2 tablespoons pure maple syrup
  • Dash cinnamon
  • 1/2 cup raisins
  • 1/4 cup flax meal or hemp seeds

How To Make Sunflower Muesli [Vegan, Gluten-Free]

  1. Pre-heat oven to 350°F.
  2. Spray a large rimmed baking sheet with all-natural cooking spray and set aside.
  3. In a large bowl mix together oats, sunflower seeds, almonds, coconut, and maple syrup. Evenly spread on baking sheet.
  4. Bake for 5 minutes, stir and bake for an additional 5 minutes or just until oats are slightly golden.
  5. Remove from oven, let cool and stir in raisins and flax meal.

Notes

Store in an air-tight container for up to 3 months.

$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste

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Nutritional Information

Per Serving: Calories: 615 | Carbs: 94 g | Fat: 24 g | Protein: 17 g | Sodium: 28 mg | Sugar: 31 g

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

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Crissy Cavanaugh

See My Recipes

Crissy is a registered dietitian, wife, mom, and creator of the blog Begin Within Nutrition, where she shares easy-to-make, nourishing recipes for busy families. She has a passion for helping others find balanced health and wellbeing through a healing diet.

Comments

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  1. What is the fiber count, the carb count is way too high for one serving. What is one serving? What can be used for a sugar substitute, the maple is way too high in sugar. The raisins add more sugar than the maple syrup does. Oats are all gluten free, that\’s a selling point that needn\’t be there. Please be more specific. I don\’t have a gluten problem but I do have a sensitivity to excess carbs and have IBS-D I have to watch my FODMAP foods. What about us?