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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
Easy
INGREDIENTS
250g (1 cup) gluten-free porridge oats
75g (2/3 of a cup) blanched hazelnuts, halved
75g (2/3 of a cup) pumpkin seeds
1 1/2 tsp ground cinnamon
75g (2/3 of a cup) sulphur-free dried apricots, chopped
20g (1 tablespoon) air-dried apple fruit crisps
3 x 200ml (6.76 fluid ounces) oat or hazelnut milk
3 x 80g (2/3 of a cup) blueberries
DIRECTIONS
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 (3.4 ounces) milk and 40g (1/3 of a cup) berries in each.
Per Serving:
413 kcals
19g fat
2g saturates
45g carbs
15g sugars
8g fiber
12g protein
0.2g salt
Recipe Credit: BBC Good Food