Makes 10 servings (3/4 cup per serve - 1 batch = 2 litre container)
Crunchy, sweet with little hints of strawberry and coconut. This homemade muesli is adored by my family. They love eating it by the bowlful with a serve of yoghurt and some milk. If they are feeling fancy they also add a few fresh strawberries on top.
Gluten Free note: If you are coeliac based in New Zealand or Australia then uncontaminated oats are not considered gluten free. Consider replacing the oats with a mixture of crushed gluten free cornflakes, quinoa flakes and puffed millet instead.
SERVES 10 (3/4 cup per serve - 1 batch = 2 litre container)
Make sure you use pure maple syrup (low FODMAP) not maple flavoured syrup (potentially high FODMAP).
Check that the dried cranberries are sweetened with sugar and not apple juice.
If you have coeliac disease choose rice flakes instead of rolled oats, unless you have talked to your doctor about the risks of eating uncontaminated rolled oats. Oats contain proteins called avenin which is part of the gluten family. Research suggests up to 1 in 5 coeliacs react to pure uncontaminated oats so talk to your doctor before using.
If you are highly sensitive to gluten, check all packaged products, processed meat (like bacon), nuts, seeds and dried fruit do not contain a warning for trace gluten. If you are just on the low FODMAP diet you do not need to worry about this.
There are no dairy free tips for this recipe.
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More
Geraldine Van Oord is an accredited practising dietitian in Australia with a special interest in IBS, gut health and food intolerance. Her daughter had food intolerance as a baby and her husband has IBS. These challenges have inspired her to keep her p... Read More