By Sarah Raven, from her Good Good Food book
This muesli took no time to assemble and tastes amazing. To make this gluten free, I used Rude Health puffed brown rice instead of whole wheat flakes but you could use quinoa, amaranth or millet flakes. The muesli is delicious with almond milk.
The good thing about making your own muesli is that you can decide what goes into it, so you can easily play with this recipe, adding what you like and not bothering with the things you're not keen on.
This makes a large batch, which you can decant into an airtight container.
Will keep for up to 2 months.