Put the porridge oats in a saucepan and heat gently, stirring frequently until they’re just starting to toast. Turn off the heat, then add all of the nuts, pumpkin seeds, and cinnamon, then stir everything together well.
Tip into a large bowl, stir to help it cool, then add the raisins and puffed wheat and toss together until well mixed. Tip half into a jar or airtight container and save for another day – it will keep at room temperature. Serve the rest in two bowls, grate over 2 apples and pour over some cold milk (use nut milk if you’re vegan) at the table. Save the other apples for the remaining muesli.
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Milk typeWe use full-fat milk and whole bio-yogurt in our recipes. These contain around 4% fat and because of this, are richer in essential fat-soluble vitamins A, D, E and K than skimmed milk products.
Fruit optionsWe used grated apple to top this, but pears or chopped oranges would also work well with the cinnamon.