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    Homemade Museli

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    Homemade Museli

    A hearty breakfast is the best way to start the day, so celebrate Farmhouse Breakfast Week (25-31 January) by making a batch of this tasty muesli that will last several days. You can vary the fruits, seeds and nuts to create your family's favourite combination.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: about 20 minutes, plus cooling
    • Total time: 30 minutes 30 minutes

    Makes: 12

    Ingredients

    • 350g Waitrose Organic Jumbo Oats
    • 50g sunflower seeds
    • 50g pumpkin seeds
    • 200g pack Waitrose Roasted Mixed Nuts, roughly chopped
    • 200g semi-dried figs, cut into quarters
    • 75g dried cranberries
    • 100g dried apple rings or halves, roughly chopped
    • To soak
    • Yogurt or milk

    Method

    1. Preheat the oven to 190°C, gas mark 5. Spread the jumbo oats in a large roasting tin and bake in the oven for 15-20 minutes, or until golden brown. Tip into a large bowl and leave to cool completely.
    2. Mix together the remaining ingredients and toss with the oats. To serve, soak a portion of muesli in a little yogurt or milk, overnight in the fridge, ready for breakfast the following morning. Soaking the muesli softens the oats and gives it a lovely creamy texture.
    3. You can create a different breakfast every day of the week, by soaking the muesli in yogurt, milk, low-fat fromage frais or quark (very low-fat soft cheese). Add diced fresh fruits, such as pineapple, grapes, grapefruit, strawberries or peaches, or sprinkle with extra dried fruits, such as prunes, sultanas, apricots and cherries.
    4. On a cold morning, create a porridge alternative, by heating milk and muesli together until thick and steaming. Finish with a drizzle of honey before serving.

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    Cook's tips

    Store the muesli mix in an airtight container for 2-3 weeks.

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    3 stars