This muesli is packed full of fruit, nuts and seeds and can be made two ways, with chopped prunes and raisins or chopped apricots and cranberries. Filling and energising yet light, its flavours are perfectly balanced to create a slightly sweet, creamy muesli.
As this recipe uses buckwheat and quinoa flakes rather than rolled grains, to balance their softness, extra texture comes from a variety of ingredients, making this the ultimate muesli recipe.
30 g sunflower seeds
40 g pumpkin seeds
55 g almonds
55 g chopped dates
60 g desiccated coconut
60 g hazelnuts
60 g quinoa flakes
70 g buckwheat flakes
75 g cashews
90 g chopped dried prunes/ dried apricots
100 g raisins/ dried cranberries
Add the ingredients to a storage container. Shake well to mix before serving with milk. If you prefer, chop the nuts before assembling.