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Apricot & hazelnut muesli

Apricot and hazelnut muesli in a bowl with blueberries on top

Apricot & hazelnut muesli

Name: Apricot & hazelnut muesli
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 6
Ingredients: 250g porridge oats; 75g blanched hazelnuts halved; 75g pumpkin seeds; 1 ½ tsp ground cinnamon; 75g sulphur-free dried apricots chopped; 20g apple fruit crisps or dried apple; 600ml fortified oat milk; 240g blueberries

Sara Buenfeld

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Serves 6

Easy

Prep: 10 mins

Cook: 5 mins

A star rating of 5 out of 5.13 ratingsRate

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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

Dairy-free

Egg-free

Gluten-free

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g porridge oats
75g blanched hazelnuts

halved
75g pumpkin seeds
1 ½ tsp ground cinnamon
75g sulphur-free dried apricots

chopped
20g apple fruit crisps

or dried apple
600ml fortified oat milk
240g blueberries

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Nutrition: per serving

kcal413
fat19g
saturates2g
carbs45g
sugars15g
fibre8g
protein12g
salt0.2g

Method

step 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.
step 2

Tip into a large bowl, stirring to help it cool, then add the fruit, breaking the apple crisps into smaller pieces. Toss to combine.
step 3

If you're following our Healthy Diet Plan, tip two-thirds into an airtight container for other days on the plan. Will keep for up to two weeks. Serve the rest in two bowls with 100ml milk and 40g berries in each.

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Recipe from Good Food magazine, January 2020

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A star rating of 5 out of 5.13 ratings

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