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This mixed spice muesli is packed with tasty nuts and seeds and comes with a choice of three toppings.
If you like to start your day with cereal, this is a really great option. You can make it in a big batch to eat over the course of the next week, but you won't get bored of it. Just change up the toppings to suit how you feel - or mix and match to make your own. Our favourite is the pumpkin and pomegranate option. The juicy burst of the fresh pomegranate seeds is a sensory delight. This recipe makes three portions but if you just double everything you've got enough for almost a whole week. The muesli will keep in a sealed container in a cool place, for up to a fortnight.
Ingredients
125g jumbo oats
75g sultanas
½ tsp mixed spice
30g bran flakes
50g toasted flaked almonds
25g sunflower seeds
Milk to serve
Topping 1
2 tbsp dried cranberries
1 tbsp pistachio nuts, roughly chopped
Topping 2
25g blackberries
25g raspberries
Topping 3
25g pomegranate seeds
1 tbsp pumpkin seeds
WEIGHT CONVERTER
grams
to
cups
Method
To make the muesli, mix all the ingredients in a bowl until well combined. Store in an airtight container.
To serve, pour a third of the muesli in a bowl, add milk according to preference and sprinkle over the topping of your choice.
Top tip for making mixed spice muesli
Add a juicy freshness to the muesli by mixing in half a finely chopped apple each morning just before serving.
Octavia Lillywhite is an award-winning food and lifestyle journalist with over 15 years of experience. With a passion for creating beautiful, tasty family meals that don’t use hundreds of ingredients or anything you have to source from obscure websites, she’s a champion of local and seasonal foods, using up leftovers and composting, which, she maintains, is probably the most important thing we all can do to protect the environment.
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