Name: Multigrain Quinoa Muesli
Yield: Serves 4
Ingredients: 25 g/1 oz/1 cup quinoa ‘pops’; 25 g/1 oz/⅔ cup cornflakes; 50 g/2 oz/¼ cup pumpkin seeds; 50 g/2 oz/⅓ cup hazelnuts; natural (plain) yogurt and honey, or milk and fresh fruit, to serve; 50 g/2 oz/1 cup crisped rice cereal; 50 g/2 oz/½ cup quinoa flakes; 25 g/1 oz/⅙ cup dried cranberries; 25 g/1 oz/⅙ cup dried blueberries

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

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.