90 g (1 cup) rolled oats
60 g (1 cup) rice flakes
50 g (½ cup) sliced almonds (skin on)
1 tbsp honey
130 g (2 cups) Kellogg's oat bran cereal
2 tbsp linseeds
170 g dried cranberries, chopped
80 ml (⅓ cup) low-fat milk per person, to serve
2 tbsp low-fat vanilla yoghurt, per person, to serve
- Preheat oven to 180°C (fan-forced). Line an ovenproof dish with baking paper. Arrange oats, rice flakes and almonds in prepared dish. Drizzle over honey and toss to coat. Bake for 8-10 minutes, turning once, or until oats and almonds are lightly toasted. Set aside for 30 minutes to cool.
- Add All-Bran, linseeds and cranberries to oat mixture. Toss to combine.
- To serve, scoop ½ cup of the muesli into a serving bowl. Pour over milk and top with yoghurt. Store remaining muesli in an airtight container in a cool, dark place for up to 6 weeks.