What’s-in-the-cupboard muesli

Preparation info

  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in

The Part-Time Vegetarian: Flexible Recipes to Go (Nearly) Meat-Free

The Part-Time Vegetarian

By Nicola Graimes

Published 2015

  • About

I’m a creature of habit and this is pretty much my regular daily breakfast – bar the occasional bowl of porridge or granola. To avoid boredom and complacency, however, I do like to vary the fresh fruit and mix up the blend of grains, nuts and seeds. The day seems almost incomplete without this daily ritual.


  • 2 handfuls of jumbo oats or flaked quinoa, barley or millet
  • 1 tbsp ground flaxseeds and/or hu


  • Put the oats in a bowl with the flaxseeds, hemp seeds, if using, nuts, seeds, dried fruit and fresh fruit. Pour over enough milk to cover and add a few spoonfuls of yogurt, if you like.
  • You could make a large batch of the grain, nut, seed and dried fruit mixture, then store it in an airtight container for up to 2 weeks.