Mother’s Day muesli

Ingredients

Serves (1) — default Serves (2) Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 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

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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 530 cal

Kilojoules 2220 kJ

Total fat 15 g

Saturated fat 5 g

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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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First published: May 2012

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