Multi-seed muesli

by Jenny Chandler

A filling breakfast and great way to use up store cupboard ingredients

It seems mad to be buying muesli when it’s so easy to put your own mix together. The more grains, seeds, nuts and dried fruits included, the wider the nutritional profile of the dish. Wholegrains loaded with fibre will keep you fuelled with energy for hours. It’s obviously up to you how you balance the fruit and nuts—it may just be a question of emptying the cupboard.


200g nuts and seeds (hazelnuts, walnuts, almonds, pistachios, pumpkin, sunflower, sesame), nuts and seeds kept separate
100-150g dried fruit (sultanas, apricots, figs, dates)
50g flax (also known as linseeds) or chia seeds
200g rolled oats
200g other rolled or flaked grains (spelt, barley, rye, quinoa)

Optional extra toppings:
A pinch of ginger/cinnamon/cardamom
2 tbsp cacao nibs
Seasonal fresh fruit such as figs and cherries, sliced


Pre-heat the oven to 180C. Roast the nuts for a few mins, just until you can smell them and have upped their flavour (about 10 mins). Do watch like a hawk as they burn easily.

Toast the seeds in a dry frying pan until they begin to pop. Chop larger dried fruit into small chunks or slices. Blitz the flax seeds to a powder in a blender or use chia seeds instead.

Now it’s quite simply a matter of putting everything into a large tin or jar and giving it a good shake to mix it up well. It’s best to use it up within 1 month, otherwise the nuts and seeds do begin to taste stale.

Top with seasonal fruit, if using, pour over dairy or plant-based milk and dive in.

Recipe: Jenny Chandler