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5 ratings

Recipe by Angela Nilsen

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1. Mix everything in a large bowl.
2. Pour lots of chilled milk over and let it soak while you make tea. If you want to sweeten it, grate over some unpeeled apple and sprinkle with dark muscovado sugar.
3. Store for up to 2 months, airtight.

Per serving

124 kcalories, protein 4g, carbohydrate 23g, fat 3 g, saturated fat 0g, fibre 3g, salt 0.16 g

Latest comments and suggestions

• Gaby

  19 January 2008

  Gaby rated and commented on this recipe

  

  I have been making this now for several years. Much better than some bought ones with added sugar and dried milk. Extras can be added to suit personal taste.

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• SueMag

  25 January 2009

  SueMag rated and commented on this recipe

  

  I have just finished my first batch of this delicious muesli, and will be making a second. Have it every morning topped with blueberries - delicious!

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• exemption64

  18 April 2009

  exemption64 rated and commented on this recipe

  

  This muesli is very nice. A great start to the day. So easy to prepare. Thankyou.

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• caroline

  02 October 2009

  caroline rated and commented on this recipe

  

  a very good museli, I added more nuts ie almonds, brazils, and seeds, ie sunflower and pumpkin seeds. Really delicious topped with live natural yoghurt and honey.

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• ANGELA

  04 November 2009

  ANGELA rated and commented on this recipe

  

  I really enjoyed this muesli much better than shop bought

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Ingredients

• 300g jumbo oats
• 100g Allbran
• 25g wheatgerm
• 100g dark raisins
• 140g ready-to-eat apricots , snipped into chunks
• 50g golden linseeds

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Difficulty and servings

Makes about 18 breakfast bowlfuls

Preparation and cooking times

Prep 5 15 mins

Vegetarian, Super healthy

Ingredients

• 300g jumbo oats
• 100g Allbran
• 25g wheatgerm
• 100g dark raisins
• 140g ready-to-eat apricots , snipped into chunks
• 50g golden linseeds

Per serving

124 kcalories, protein 4g, carbohydrate 23g, fat 3 g, saturated fat 0g, fibre 3g, salt 0.16 g

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