HOW TO MAKE APRICOT AND HAZELNUT MUESLI

Packed with filling oats, nuts, seeds, and dried fruit, this delicious cereal is ready in just 15 minutes. Make this gluten-free by using gluten-free oats or serve with non-dairy milk for a vegan breakfast.

INGREDIENTS

• 250g porridge oats
• 75g blanched hazelnuts
  halved
• 75g pumpkin seeds
• 1 ½ tsp ground cinnamon
• 75g dried apricots
  chopped
• 20g apple fruit crisps
  or dried apple
• 600ml fortified oat milk
• 240g blueberries

METHOD

• Toast the porridge oats in a frying pan over a gentle heat, stirring frequently. Turn off the heat and stir in the nuts, seeds, and cinnamon until fully combined. Tip into a large bowl, stirring to help it cool, then add the fruit, breaking the apple crisps into smaller pieces. Toss to combine. Serve the ¼th part with 100ml milk and 40g berries. Rest keep in an airtight container. Can be stored for up to 2 weeks.

Nutrition: per serving

• Kca l413
• Fat 19g
• Carbs 45g
• Fiber 8g
• Protein 12g

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