Soft creamy oats, crunchy seeds and almonds, and the sweetness of coconut – there’s nothing like a satisfying bowl of muesli to set you up for the day. This homemade version is quick and easy to whip up. I like to make large batches so I’ve got some to turn to for a nutritious breakfast in a flash. It also makes a great crumble topping – my current favourite is lightly stewed cherries drizzled with honey.

You will need

250g mixed seeds (here I’ve used sunflower seeds, pumpkin seeds, sesame seeds and linseeds)

200g oats (or more if you’d prefer an oatier blend)

80g flaked almonds

125g dessicated coconut

1tbsp coconut oil

1. Mix all of the dry ingredients together then spread out in a large baking dish or on a lipped baking tray. Dot the coconut oil over the top (it will melt down in the oven).

2. Toast in a oven preheated to 200C for 20-30 minutes, stirring occassionally, until golden.

3. Leave to cool then store in an air-tight jar.