Breakfast

Mother’s Day muesli

Author: Yvonne Walus - Recipe writer

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Serves: 1

Time to make: 10 mins

Ingredients

More weights & measures

1 banana
½ cup low-fat plain yoghurt
½ cup rolled oatsoatmeal uncookedX
2 tablespoons dried cranberries
1 tablespoon chopped nuts
1 tablespoon pumpkin seeds
1 tablespoon desiccated coconut

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Instructions

1 Peel then cut banana in thin slices. Place slices in a small serving bowl. Pour yoghurt into another small serving bowl.

2 Mix together oats, cranberries, nuts, seeds and coconut. Pour this mixture into a breakfast bowl.

3 Arrange the three bowls on a tray with some fresh flowers. Don’t forget the spoon! Serve in bed.

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Variations

For some extra kick, sprinkle muesli with a pinch of dried cardamom or a pinch of dried ginger.
Instead of cranberries, you can use sultanas, chopped dates or defrosted blueberries.
As an extra treat, add 1 teaspoon honey.

HFG tip

Because bananas are soft, use a butter knife or the edge of a fork to slice the banana.
When choosing which seeds to add, sesame, sunflower, flax or poppy seeds are all good choices.
Nuts and seeds are rich in oils, so a little goes a long way. Very nutty muesli may be super tasty, but it’s hard on the tummy.
The muesli will be softer if you soak the oats overnight in 1/4 cup water or 1/4 cup apple juice, but it won’t look as flash as unsoaked muesli.

Nutrition Info (per serve)

Calories 530cal

Kilojoules 2220kJ

Protein 18g

Total fat 15g

–Saturated fat 5g

Carbohydrates 75g

–Sugars 48g

Dietary fibre 11g

Sodium 100mg

Calcium 270mg

Iron 5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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