No Bloat Muesli

“Don't be intimidated by the list of ingredients, this is a great, easy recipe to get organised for breakfast. It will fill a 1.2 litre Kilner jar and will be enough to keep you going for a couple of weeks. If you prefer, make it with quinoa pops or buckwheat or rice flakes. You could even experiment with a mixture.”
serves 20
vegetarian & vegan friendly
Cooks in 20 mins
Difficulty quite easy


500g porridge oats
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
50g flaked almonds
50g sunflower seeds
50g pumpkin seeds
50g skinned hazelnuts, chopped
50g dried cranberries
75g toasted shredded coconut
50g dried banana chips
50g raisins
25g linseed (optional)
Blueberries, sliced banana, halved strawberries or seedless grapes in small amounts to garnish
100ml whole or low-fat milk or lactose free milk or hazelnut, almond, rice, hemp for a dairy free alternative or 100g of natural yogurt or 150g coconut yoghurt, to serve


Preheat the oven to 200°C/400°F. Put the oats into a bowl and sprinkle over the cinnamon and vanilla extract, tossing to coat evenly, then spread them out on a baking sheet.
On a separate baking sheet, sprinkle over the flaked almonds, sunflower seeds, pumpkin seeds and hazelnuts and place on the top shelf of the oven with the porridge oats underneath. Bake for 10–15 minutes until lightly toasted, tossing occasionally so that they cook evenly. Remove from the oven and leave to cool.
Once cool, place the toasted porridge oats, nuts and seeds in a large bowl. Stir in the cranberries, coconut, banana chips, raisins and linseed, if using. Transfer to a 1.2 litre Kilner jar or airtight container and seal tightly with a lid. It will keep for up to 2 weeks.
To serve, weigh a 50g portion of the muesli into a bowl and scatter the blueberries, sliced banana, strawberries and/or grapes on top to garnish. Pour over the milk or add a dollop of yoghurt.

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