Mandarin and cardamom gluten-free muesli

Mandarin and cardamom gluten-free muesli

Course Breakfast
Cuisine Modern Australian
Servings 5 cups


  • 2 medium mandarins 400g
  • 1/2 cup almond kernels chopped coarsely, 80g
  • 1/2 cup shelled pistachios chopped coarsely, 80g
  • 1/2 cup pecans chopped coarsely, 60g
  • 1/4 cup pepitas 50g, pumpkin seed kernels
  • 1/2 cup ground almonds 60g
  • 1 tablespoon ground cardamom
  • 1/2 cup coconut oil melted, 120g
  • 2 tablespoons honey
  • 1/2 teaspoon sea salt
  • 2 1/2 cups coconut flakes 125g


  • Preheat oven to 160°C. Grease and line two large oven trays with baking paper.
  • Peel rind from mandarins. Using a small sharp knife, remove the white pith. Cut rind into thick strips. Combine mandarin rind with remaining ingredients except the coconut flakes in a large bowl. Using your hands, squeeze and rub the mixture together to release the oil from the mandarin rind; fold in coconut flakes. Spread mixture evenly between trays.
  • Bake muesli for 20 minutes, stirring occasionally into clumps, or until lightly golden. Cool on trays for 15 minutes to crisp slightly.
  • Serve muesli with milk or yoghurt and fresh fruit such as mandarin and blood orange.
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