85g porridge oats
15g flaked almonds
15g walnut pieces
15g pumpkin seeds
1 tsp ground cinnamon
15g high fibre puffed wheat (we used Good Grain)
4 apples, no need to peel, grated
milk, to serve
Put the porridge oats in a saucepan and heat gently, stirring frequently until they’re just starting to toast. Turn off the heat, then add all of the nuts, pumpkin seeds, and cinnamon, then stir everything together well.
Tip into a large bowl, stir to help it cool, then add the raisins and puffed wheat and toss together until well mixed. Tip half into a jar or airtight container and save for another day. It will keep at room temperature. Serve the rest in two bowls, grate over 2 apples and pour over some cold milk (use nut milk if you’re vegan) at the table. Save the other 2 apples to grate over the reserved muesli.