Ingredients
Base recipe
- 4 cups (360 g) wholegrain rolled oats
- 4 cups (80 g) wholegrain puffed rice
- ¾ cup (140 g) soft and juicy dried figs, chopped
- ¾ cup (140 g) dried apricots, chopped
- 1½ cups (225 g) nut and seed mix
- â…“ cup (65 g) mixed chia seeds
- 1 teaspoon ground cinnamon
To serve (1 serving)
- 100 g fruit and nut muesli (base recipe)
- â…“ cup reduced fat milk
- 1 tablespoon reduced fat plain Greek yoghurt
- Sliced red apple, chopped kiwi fruit and fresh passionfruit pulp (or fruit of your choice)
- (â…• large apple, â…• kiwi fruit, 1 t passionfruit pulp)
Method
Step 1
Combine oats, puffed rice, figs, apricots, nut and seed mix, chia seeds and cinnamon in a large bowl. Transfer to a large airtight container. Store in a cool, dry cupboard for up to 1 month.
Step 2
To serve, place muesli in bowl. Top with milk, yoghurt and fruit.
Tips
- We used a nut and seed mix containing raw cashews, sunflower kernels, walnuts, hazelnuts, almonds and pepitas. To toast for extra crunch and flavour, spread nut and seed mix over a baking tray and bake in 160 °C oven for 5-8 minutes or until lightly browned and fragrant.
- Vary the fresh fruit to serve as desired.
- Use a non-dairy milk and yoghurt, if preferred
