As I’ve mentioned before on this blog, I am a big fan of Food52. I regularly enter recipe contests over there, and I even won a contest with my turkey pho recipe back in November…

Last week, for their “Best Couscous” contest, I made this couscous recipe and I just loved the combination of the spices with the raisins. So I combined them again in this muesli recipe, with the addition of cashews and coconut milk, and I was really pleased with the result.


Oats are a very nutritious food: they are high in fiber, magnesium, and B-vitamins. This spiced muesli recipe is started in the evening so that the oats can soak overnight; this makes them more digestible and allows the nutrients to be better absorbed by your body.

Oats contain much less gluten than wheat, but if you prefer or need to avoid grains with gluten, you can look for gluten free oats online (they are also available at some natural foods stores). If you want to make a completely raw version with no grains, you could try this with ground flax seeds and some unsweetened organic coconut instead of the oats. Soaked chia seeds could also be used.

I don’t personally think this needs any additional sweetener, but if you want to add a teaspoon of raw honey or maple syrup to your serving, go right ahead. If you don’t like coconut milk, you can serve this with raw or organic milk, nut milk, or your favorite milk alternative.

Spiced Muesli with Raisins and Cashews
Makes 2-3 servings


*1 cup organic rolled oats (not quick oats)
*1 cup filtered water
*1/4 cup raisins
*1/4 cup chopped raw cashews
*1/2 tsp. ground cinnamon
*pinch ground cardamom-optional
*pinch ground ginger-optional
*pinch ground coriander-optional
organic whole coconut milk for serving


Mix all ingredients except coconut milk together in a bowl. Cover and refrigerate overnight. Spoon muesli into serving bowl and top with 1-2 Tb. (or more if you like) coconut milk before serving.

This muesli recipe is linked to Slightly Indulgent Tuesdays over at Simply Sugar and Gluten-Free! Make sure to check out the link for more “fabulous recipes made healthier”!


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  1. 1

    Lauren — January 10, 2010 @ 9:32 am

    This sounds fantastic Winnie! I might have to try a version of this – I’ve had muesli with shredded apple instead of the oats, and this may be a perfect one to try that with!

  2. 2

    drwinnie — January 10, 2010 @ 9:36 am

    That would definitely work, as would shredded coconut, chia seeds, millet… there are lots of gluten-free options!

  3. 3

    Laura — January 10, 2010 @ 2:56 pm

    I’m going to make this tonight – was going to make crockpot oatmeal, but this will be a nice change! (Making spicy shrimp with kale for dinner, we seriously wouldn’t eat without your blog!)

  4. 4

    drwinnie — January 10, 2010 @ 3:14 pm

    Let me know how you like it…and the shrimp!

  5. 5

    gfe--gluten free easily — January 13, 2010 @ 3:02 pm

    I’ve never heard of Food52–must check out! This looks yummy, Winnie.

    BTW, I just “lifted” a tbsp of coffee from work so I can make your coffee almond cookies! LOL, but true. ;-)


  6. 6

    Slightly Indulgent Tuesday – 1/12/10 : Simply Sugar & Gluten-Free — January 19, 2010 @ 2:56 pm

    […] – Red Potato Salad13. Chaya – Brown Rice with Roasted Peppers and ——-14. Winnie@Healthy Green Kitchen (Spiced Muesli with Raisins and Cashews)15. Linda (chicken & rice casserole)16. Maggie @ She Let Them Eat Cake (Crunchy Gluten-Free […]