It's a matter of minutes to throw a batch of this muesli together, ready for a quick breakfast.
Ready to eat apricots (semi-dried)
40 g, chopped small
- 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.
- Combine the apricots, currants and porridge oats in a mixing bowl, and then stir in the cooled seeds and coconut.
- Store in an airtight container. Serve 50g muesli per portion.
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.