Apricot & hazelnut muesli

Packed with filling oats, nuts, seeds and dried fruit, this delicious cereal is ready in just 15 minutes. Serve with oat milk for a vegan breakfast.

  • Prep:10 mins
    Cook:5 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 413
  • fat 19g
  • saturates 2g
  • carbs 45g
  • sugars 15g
  • fibre 8g
  • protein 12g
  • salt 0.2g


  • 250g gluten-free porridge oats
  • 75g blanched hazelnuts, halved
  • 75g pumpkin seeds
  • 1½ tsp ground cinnamon
  • 75g sulphur-free dried apricots, chopped
  • 20g air-dried apple fruit crisps
  • 600ml oat or hazelnut milk
  • 240g blueberries


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  1. Toast the porridge oats in a frying pan over a gentle heat, stirring frequently. Turn off the heat and stir in the nuts, seeds and cinnamon until fully combined.

  2. Tip into a large bowl, stirring to help it cool, then add the fruit, breaking the apple crisps into smaller pieces. Toss to combine.

  3. If you're following our Healthy Diet Plan, tip two-thirds into an airtight container for other days on the plan. Will keep for up to two weeks. Serve the rest in two bowls with 100ml milk and 40g berries in each.

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