Apricot Muesli with Toasted Seeds

• Jerry Sargeant
• October 9, 2020

To toast sunflower seeds, put in a non-stick pan; cook over a medium-high heat for about 5 minutes, stirring frequently. Remove from pan, cool completely.

This recipe makes 10 x 100g portions

Equipment: large mixing bowl, wooden spoon, airtight container

Prep Time: 15minutes

 

INGREDIENTS:

• 165g (5 3/4oz) jumbo rolled oats
• 140g (5oz) wheat flakes
• 100g (3 1/2oz) barley flakes
• 75g (2 3/4oz) rye flakes
• 40g (1 1/2oz) sunflower seeds, toasted (see Cook’s tips)
• 280g (10oz) ready-to-eat dried apricots
• Chopped 200g (7oz) sultanas

 

METHOD:

Place oats, wheat flakes, barley flakes, rye flakes and sunflower seeds in a large bowl; stir to mix. Add dried fruit; mix well.

Transfer muesli to an airtight container; cover tightly. Serve with milk (or a dairy-free alternative) or low-fat natural yoghurt and top with a little prepared fresh fruit such as blueberries or raspberries.