Cranberry and Almond Muesli
- Place a large non-stick frying pan over a medium heat, add the almonds and toast them for 3-5 minutes, turning occasionally. Keep a careful eye on them so they don't burn. Tip the nuts into a large mixing bowl and allow them to cool slightly.
- Pour the oats and puffed rice into a large rubber-sealed jar or plastic food container. Add the toasted almonds, mixed dried fruit and cranberries or sour cherries and mix everything together well.
- Enjoy a 50g portion of the muesli for breakfast with semi-skimmed milk or a low-fat natural yoghurt and some fresh berries if you like.