Breakfast Muesli

Preparation info

  • Makes

    1 kg

    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

This is a recipe I couldn’t resist. It really is good just with cold milk for breakfast, or it can be mixed with chocolate to make a biscuit to be eaten with ice-cream and Anglaise Sauce as a pudding.


  • 350 g (12 oz) jumbo oats
  • 100 g (4 oz) sunflower seeds
  • 100 g (4 oz) wheatgerm
  • 75 g (3 oz) demerara sugar
  • 75 ml (3 fl oz) olive oil
  • 100 g (4 oz) clear honey
  • 40 g ( oz) dried apple, coarsely chopped
  • 40 g ( oz) dried apricots, coarsely chopped
  • 75 g (3 oz) flaked almonds, toasted
  • 75 g (3 oz) All-Bran (optional)
  • 100 g (4 oz) raisins


    Pre-heat the oven to 180°C/350°F/gas 4.

    Place the first six ingredients in a small roasting tray, mix together, then cook in the pre-heated oven, stirring regularly, for 15–20 minutes until golden brown. Remove from the oven and leave to cool, stirring all the time.

    When cold, stir in the remaining ingredients. Mix them together well, then store in an airtight container. This will keep for up to two weeks. The muesli is now ready to use.