🍜 Check out our Noodle bookshelf, and save 25% on ckbk Premium Membership 🍜
4
Easy
By Penny Doyle
Published 2013
The great thing about making your own muesli is that you can decide what goes in it and you can tweak the combinations to taste. You could make double the quantity in order to stay well stocked with nutritious breakfasts for the week ahead. This version is gluten-free, but you can swap cornflakes for wheat or barley flakes if you prefer.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe