Apricot & 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
Popcorn muesli
- Preparation and cooking time
- Prep:
- Easy
- Serves 4
Skip to ingredients
- 100g porridge oats
- 2 tbsp toasted three-seed mix(ours included flaxseed and pumpkin and sunflower seeds)
- 40g plain or lightly salted popcorn
- 30g sultanas
- 6 walnut halvesbroken up
- 4 x 120g pots bio yogurt
- milkto serve (optional)
Nutrition: Per serving
- kcal332
- fat14g
- saturates4g
- carbs36g
- sugars14g
- fibre4g
- protein13g
- salt0.3g
Method
step 1
Combine the oats, seed mix, popcorn, sultanas and walnuts. Will keep in a sealed jar or airtight container for up to five days.
step 2
When you’re ready to serve, spoon the yogurt into bowls, then scatter over the muesli and pour over a little milk to loosen, if you like.
