The wonderful thing about home-made muesli is that it’s
infinitely variable, depending on your mood and what is in your cupboard. This is my current favourite, which I mix to
taste. Normally, I make enough to last
me a week or two.
Organic rolled oats
Dried apple slices
Ready to eat soft dried stoned Agen prunes
1 Tip a generous
amount of rolled oats into a large mixing bowl so that they fill about a third
of the bowl. These will form the bulk of
your cereal, so feel free to add more later. The picture opposite
needs more oats, but shows the size of the different chopped ingredients.
2 Add the sunflower and pumpkin seeds to taste –
they add a lovely light nutty flavour to the oats.
3 Next add about 3 handfuls of dried sliced
apple. Using a pair of kitchen scissors,
snip the apple into small chunks. Mix
them into the oats to check you have the right proportion of fruit to
cereal. The more apples you add, the
sweeter the dish.
4 Finally take about 6 Agen prunes and using
the scissors or a knife, cut into rough strips, which are then cut into pieces
roughly the size of large raisins. Adjust any element to your taste and decant
into a sealed container, ready for breakfast.
I just add whole organic milk to mine, but if you had a sweet tooth you could
add a little honey or you could use this as a topping for natural yoghurt.