In my ongoing war against breakfast spots around the world serving nothing but eggs and an unhealthy non egg option, so does my repertoire for granolas and mueslis. It’s true. I am that person that asks for the eggs on toast but instead of eggs, bacon and avocado and instead of toast, a bagel and with cream cheese on the side. The waiter stares at me blankly with hidden irritation for my existence.

Lessons learnt: 1) you never want to go out to breakfast with me 2) make this and you’ll never want to go out for breakfast full stop.

almond & honey toasted muesli

Ingredients

4 cups oats
1 cup chopped almonds
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
Handful chopped dried apricots
Handful chopped dried apples
1/4 cup cacao nibs – optional
1/4 cup coconut oil
1/4 cup honey

Method

Pre heat your oven to 170 and line two baking trays with baking paper.

Mix all the dry ingredients together then pour over the coconut oil and honey. Mix through well, making sure each little oat is glossy, then transfer evenly on top to the two trays.

Depending on the strength of your oven bake for 10-15 minutes or until golden. Leave aside to set and cool completely before storing in an air tight container. This will last up to 3 weeks. Easy does it!