Preparation time 15 minutes, plus cooling
Cooking time 45 minutes
200 g (7 oz) rolled oats
50 g (2 oz) wheatgerm
50 g (2 oz) sunflower seeds
25 g (1 oz) sesame seeds or linseeds
50 g (2 oz) pumpkin seeds
50 g (2 oz) whole blanched almonds
50 g (2 oz) hazelnuts
½ teaspoon ground cinnamon
½ teaspoon ground mixed spice
¼ teaspoon salt
100 ml (3½ fl oz) maple syrup
1 tablespoon molasses or treacle
2 tablespoons vegetable or rapeseed oil
75 g (3 oz) ready-to-eat dried apricots, chopped
50 g (2 oz) dried cranberries
50 g (2 oz) golden raisins
350 g (11½ oz) fat-free Greek yogurt
2 peaches, stoned and sliced
Mix together the cereals, seeds, nuts, spices and salt in a large bowl.
Heat the maple syrup, molasses or treacle, oil and 2 tablespoons water in a small saucepan, then pour over the dry ingredients. Stir until thoroughly combined.
Tip the mixture on to a large, lightly oiled baking sheet, then press down firmly to make clumps. Place in a preheated oven, 140°C (275°F), Gas Mark 1, for about 30 minutes. Add the dried fruits and stir gently to combine. Return to the oven for a further 15 minutes or until evenly crisp and golden brown.
Leave to cool on the baking sheet (it will continue to crisp up as it cools), then store in an airtight container for up to 1 week. To serve, spoon into serving bowls and top with the yogurt and peaches.
For no-sugar toasted muesli, put the rolled oats, wheatgerm, sunflower seeds and chopped nuts in a large, nonstick frying pan in batches and dry-fry. Stir in the cinnamon and mixed spice and leave to cool completely before storing in an airtight container. To serve, spoon into bowls and add dried or fresh fruit, if liked.