apricot muesli with three wooden spoons with ingredients

Apricot muesli with toasted seeds

Category: Breakfast | Serves: 10 x 100g portions

Prep time: 15 minutes | Cooking time: None


165g (5 3/4oz) jumbo rolled oats

140g (5oz) wheat flakes

100g (3 1/2oz) barley flakes

75g (2 3/4oz) rye flakes

40g (1 1/2oz) sunflower seeds, toasted (see Cook's tips)

280g (10oz) ready-to-eat dried apricots

Chopped 200g (7oz) sultanas

  1. Place oats, wheat flakes, barley flakes, rye flakes and sunflower seeds in a large bowl; stir to mix. Add dried fruit; mix well.
  2. Transfer muesli to an airtight container; cover tightly. Serve with milk (or a dairy-free alternative) or low-fat natural yoghurt and top with a little prepared fresh fruit such as blueberries or raspberries.


  • Bran flakes, bran sticks or buckwheat flakes can be substituted for the barley or rye flakes. Try using other mixed dried fruit such as ready-to-eat dried pears and raisins, or ready-to-eat dried figs and cranberries, in place of the apricots and sultanas. Pumpkin seeds can be substituted for the sunflower seeds.

Apricot muesli on a bowl with three wooden spoons with ingredients

Cook's tips

  • To toast sunflower seeds, put in a non-stick pan; cook over a medium-high heat for about 5 minutes, stirring frequently. Remove from pan; cool completely. Use clean kitchen scissors to snip the apricots into pieces.

Nutritional information

Apricot Muesli