Mandarin and cardamom gluten-free muesli

This gluten-free muesli recipe contains zero grains and is flavoured with mandarin rind and cardamom spice for a flavour-infusion worth waking up for!

  • 30 mins cooking + cooling
  • Serves 4, Makes 5 cups
  • Print


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


  • 1
    Preheat oven to 160°C/325°F. Grease and line two large oven trays with baking paper.
  • 2
    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.
  • 3
    Bake muesli for 20 minutes, stirring occasionally into clumps, or until lightly golden. Cool on trays for 15 minutes to crisp slightly.
  • 4
    Serve muesli with milk or yoghurt and fresh fruit such as mandarin and blood orange.

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