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Gingerbread Museli

Gingerbread muesli


4 cups of gluten free Oats
1 cup soaked sprouted Buckwheat (soaked for two days and drained)
1 cup Apricots, coarsely chopped
1 cup unroasted raw Peanut Kernels, coarsely chopped
11/2 cups Walnuts, soaked for 2 hours
1 tsp Sea Salt
1 tsp Cinnamon
1 tsp ground Ginger
3/4 cup Coconut Oil (warmed in a baine marie)
1/3 cup Agave Syrup
1/4 cup Grape Molasses
Couple drops of Vanilla extract
1 cup Ginger, peeled and finely chopped


  1. Using a large bowl, fold all ingredients with a wooden spoon or by hand.
  2. Transfer to a dehydrator and dry overnight at 40, turning once. If you do not have a dehydrator then use an oven on 50c for around 4 hours.
  3. Store in an air tight container once cooled.

To Serve: serve with chilled almond milk and stir in 1 spoon of Udo's Oil

Gingerbread muesli