Homemade muesli

This recipe came from a horse racing journalist, Dominic Prince, who embarked on a mission to loose 5 stone to see if he could pull on a pair of jodpers to become a jockey himself. It is high in fibre, so filling you up, good for protein also helping you to feel full up and to aid muscle repair and growth, and it’s choc a block full of nutrients – vitamins, minerals and antioxidants.

Nag's muesli

4 servings

100g oats

50g flaxseeds

4 tbsp sunflower seeds and/or pumpkin seeds

4 tbsp raisins

4 dried figs/dates/apricots, chopped

200ml milk (or apple juice)

100ml yoghurt

1 tbsp runny honey

2 apples, grated

Milk or yogurt to serve

Preheat the oven to 190C/375F/Gas Mark 5. Spread the oats out on a baking tray, place in the oven and toast for 20 minutes. Leave to cool. (The oatmeal can be toasted well in advance and stored in an airtight jar).

Combine all the dry ingredients with the milk or apple juice, yoghurt and honey, eat immediately, or leave to soak for an hour/overnight if you prefer the oats a bit softer. Stir in the grated  apple; it will be quite thick at this stage. Serve with extra milk or yogurt.

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