Homemade Muesli

  • Author: Tania Surrow Larsen - The Histamine Friendly Kitchen
  • Prep Time: 5 mins
  • Cook Time: 7 mins
  • Total Time: 12 mins


Gluten free histamine friendly homemade muesli – adapt it to your own dietary requirements


  • 1/2 cup gluten free rolled oats (ca. 50 g)*
  • 1 handful of macadamia nuts (ca. 30 g)
  • 2 tbsp flax seeds (ca. 20 g)
  • 1/4 cup pumpkin seeds (ca. 30 g)
  • 1 big date (ca. 20 g)*
  • 1 kid size pack of raisins (1015 g)*
  • 1 tsp (extra virgin) olive oil
  • 2 tbsp desiccated coconut
  • 2 tbsp quinoa puffs*


  1. Preheat your oven to 175 °C (350 °F).
  2. Place the (gluten free) oats, the macadamia nuts, pumpkin seeds, flax seeds, raisins, and dates in a food processor together with the extra virgin olive oil.
  3. Process it until, you have the texture you prefer. I like mine to be relatively fine. If you prefer it to be bigger pieces you can also just chop up the nuts, pumpkin seeds, and dates with a knife.
  4. Transfer the mix to a baking tray, lined with grease proof parchment paper.
  5. Sprinkle with desiccated coconut and puffed quinoa.
  6. Bake the mix for about 5-10 minutes until the coconut just starts to brown. Keep an eye on it, because it can quickly burn. If you want you can also bake it for 4-6 minutes at 200 °C (390 °F), that makes it more crunchy.
  7. Let it cool down completely before you transfer it to a storage container.


  • If grain free -> replace by tiger nut flakes (not a nut, but a root vegetable. See resources below)
  • If you don’t tolerate dried fruit of any kind -> replace with 1 tsp of honey or syrup of choice
  • If grain free -> leave it out