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Photo of Apricot muesli by WW

Apricot muesli

8
Points® value
Total Time
5 min
Prep
5 min
Cook
0 min
Serves
6
Difficulty
Easy
It's a matter of minutes to throw a batch of this muesli together, ready for a quick breakfast.

Ingredients

Pumpkin Seeds

15 g

Sunflower Seeds

15 g

Desiccated Coconut

15 g

Ready to eat apricots (semi-dried)

40 g, chopped small

Currants

25 g

Porridge oats

200 g

Skimmed Milk

900 ml

Instructions

  1. Place the seeds and coconut in a small nonstick frying pan, and toast over a medium heat for about 2 minutes until the seeds start to pop and the coconut turns golden. Tip them out on to a plate to cool.
  2. Combine the apricots, currants and porridge oats in a mixing bowl, and then stir in the cooled seeds and coconut.
  3. Store in an airtight container. Serve 50g muesli per portion.

Notes

Cook’s tip: Toasting the seeds and coconut really brings out their flavour. Use a dry nonstick pan – there’s no need to add any calorie controlled cooking spray.

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