the best muesli

This recipe, unlike many shop-bought mueslis, contains no added sugar. Make a big batch of the core recipe to last a couple of weeks and store in an airtight jar, then add the extras you like, changing them from one day to the next.

For 1.8kg muesli base

• 50g hazelnuts
• 600g whole wheat (or rye) flakes
• 500g rolled oats
• 200g jumbo oats
• 350g raisins
• 50g milled organic linseeds
• 30g sunflower seeds

For the extras

• A few dried goji berries
• A sprinkling of ground cinnamon
• Flaked coconut
• Sesame seeds
• Pumpkin seeds
• Almonds, chopped or flaked
• Walnuts, chopped
• Brazil nuts, chopped

Dry-fry the hazelnuts in a frying pan to lightly toast them. Cool, then roughly chop them if you want to. Then dry-fry the wheat (or rye) flakes in the same frying pan – this adds to their taste. Keep the wheat flakes moving until they start to gently colour and a toasting smell comes off the pan, but take care not to burn them.

In a bowl, mix all the muesli base ingredients together with your hands. Add the extra ingredients, either raw or gently dry-fried, every morning when you eat your muesli.

This recipe originally appeared in Good Good Food.