Multigrain Quinoa Muesli


Preparation info

  • Difficulty


  • Serves


Appears in

The Quinoa Cookbook

The Quinoa Cookbook

By Penny Doyle

Published 2013

  • About

The great thing about making your own muesli is that you can decide what goes in it and you can tweak the combinations to taste. You could make double the quantity in order to stay well stocked with nutritious breakfasts for the week ahead. This version is gluten-free, but you can swap cornflakes for wheat or barley flakes if you prefer.


  • 50 g/2 oz/ cup hazelnuts
  • 50 g/2 oz/¼ cup pumpkin seeds
  • 50 g/2 oz/½ cup quinoa flakes
  • 25 g/1 oz/1 cup quinoa ‘pops’
  • 50 g/2 oz/1 cup crisped rice cereal
  • 25 g/1 oz/ cup cornflakes
  • 25 g/1 oz/ cup dried blueberries
  • 25 g/1 oz/ cup dried cranberries
  • natural (plain) yogurt and honey, or milk and fresh fruit, to serve


  1. Under a medium grill (broiler), toast the hazelnuts and pumpkin seeds for a few minutes until the seeds start to pop and the nuts are browning. Watch the nuts closely, as it is easy to scorch them.
  2. Roughly crush the toasted hazelnuts with the end of a rolling pin. Set aside to cool completely.
  3. Mix the cooled nuts and seeds with the remaining ingredients in a large bowl and store in an airtight container. Serve in a bowl, with yogurt and honey, or milk and fresh fruit.


Change the types of fruit and nuts if you wish. Pecan nuts or sliced almonds combine well with sunflower seeds.

Nutritional Information: Gluten Free Energy 333kcal/1398kJ; Protein 8g; Carbohydrate 43g, of which sugars 11g; Fat 15g, of which saturates 2g; Cholesterol 0mg; Calcium 94mg; Fibre 0g; Sodium 150mg.