Swiss-style Muesli

Ingredients:

360g (4 cups) rolled oats
20g (¼ cup) wheat germ
2 tsp ground cinnamon
115g (4 oz) almonds (whole or slivered)
115g (4 oz) walnuts or hazelnuts (halved)
160g (1 cup) dried fruit (currants, raisins, chopped dried apricots etc)

To serve:
4 apples (or fruit of your choice, diced)
250ml (1 cup) milk per serving
honey (if you like sweetness, but I don't)

Method:

There are two ways of preparing this. In the simplest, the ingredients are prepared and mixed together then they're served fresh for breakfast with milk added.

In the second method, the mixture is prepared as you would for overnight oats. Being a traditionalist, I'm more used to the first method, but I present both methods below:

We start in the same way: Place a heavy based pan over medium heat. Once the pan is hot add the rolled oats and cook for a few minutes until lightly toaste and aromatic. Turn onto a plate and set aside to cool.

Using the same pan add your choice of nuts and toast lighty, until golden and aromatic then turn out onto a plate and set aside to cool.

If making the traditional type of muesli, blend together the oats, wheat germ, cinnamon, nuts and dried fruit. Store in a jar and take about 1/2 cup per serving, adding cold milk (sweeten with honey, as desired) and serve.

For the over-night oats version, mix the toasted oats with the wheat germ and cinnamon. Store in a jar. Store the toasted nuts in another jar.

To perpare, the night before take 50g (1/2 cup) of the oat mixture per person and place in a bowl. Blend with 1/2 cup water (or juice) perl person and set in the refrigerator over night.

The following morning, mix in ¼ cup toasted almonds and walnuts, ½ a diced apple, and 2 tbsp raisins. Sweeten as desired with honey and blend in cold milk to thin the mixture.