Apricot & Hazelnut Muesli

apricot hazelnut muesli on a plate

Make enough muesli for three mornings with this recipe – it takes only minutes to prepare. Zinc-rich pumpkin seeds help lift the winter brain fog while nuts are a good plant source of protein. We used hazelnut milk fortified with calcium, vitamins D and B12. If you’re not vegan, you can use whole cow’s milk.

Serves: 6
Prep: 10 Minutes
Cook: 5 Minutes


250g gluten-free porridge oats
75g blanched hazelnuts, halved
75g pumpkin seeds
1 1/2 tsp ground cinnamon
75g sulphur-free dried apricots, chopped
20g air-dried apple fruit crisps
3 x 200ml oat or hazelnut milk
3 x 80g blueberries


1. 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.

2. Tip into a large bowl, stirring to help it cool, then add the fruit, breaking the apple crisps into smaller pieces. Toss and tip two-thirds into an airtight container for another day. Will keep for up to two weeks. Serve the rest in two bowls with 100ml milk and 40g berries in each.

Per Serving:

413 kcals
19g fat
45g carbs
15g sugars
12g protein 

0.2g salt

Recipe Credit: BBC Good Food

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