About this recipe:Making your own muesli avoids the added sugar and salt often found in commercial brands, and also guarantees a much better texture and flavour.
85g (3oz) barley flakes
85g (3oz) rye flakes
85g (3oz) millet flakes
85g (3oz) jumbo oats
20g (¾ oz) wheat bran
1 teaspoon ground cinnamon
3 tablespoons plain pumpkin seeds
For the dried fruit salad
175g (6oz) mixed dried fruit, such as apricots, pears, apples, figs and prunes
½ teaspoon almond essence
1 small orange, peeled and segmented
1 small, ripe pear, cored and chopped
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Method Prep:12hr › Ready in:12hr
Put the barley, rye and millet flakes, oats, bran, cinnamon and pumpkin seeds in a large bowl and mix. Transfer to an airtight container to store.
To make the dried fruit salad, put the dried fruits in a bowl. Add the almond essence and 225ml (8fl oz) water. Cover and refrigerate overnight, or preferably for 36 hours, stirring occasionally and adding a little more water if necessary.
Add the orange and pear to the dried fruit just before serving.
Serve in bowls with low-fat natural yoghurt or semi-skimmed milk, topped with the dried fruit salad.