It’s important to start your day with a decent breakfast.  You haven’t eaten anything since you went to sleep so you need to top up your depleted energy reserves.  Bacofoil have a super easy recipe for homemade muesli they wanted to share.  It doesn’t take long to make so no excuses about not having enough time.  As someone who gets very hangry I try not to skip meals, but I don’t always have the best breakfast.  Homemade muesli sounds so much more nutritious.

We made it ourselves and can confirm it’s also very tasty!  Obviously, you can tweak the recipe slightly perhaps adding dried bananas or apricots to substitute something you don’t fancy.  Personally, I am not a fan of seeds, even though I know they are great for your health!  I opted for sticking with the muesli base, but next time I might experiment with different ingredients.  It’s easy enough to add another ingredient into a Bacofoil zipper bag and give it a good shake if you fancy a change.  On each Bacofoil bag you can write what’s in your bag and when you put it there which is useful so you know its still fresh.

You can transfer some of your homemade muesli to one of the smaller Bacofoil zipper bags (RRP £2.50 for 15), so you can take your breakfast with you.  Ideal if your always in a rush in the mornings and not giving breakfast the priority it deserves.  Eating breakfast improves concentration levels so work (or school) will be a breeze once you have enjoyed your appetising homemade muesli.

Adding lots of fruity ingredients to your muesli helps you achieve your five a day.  This is handy if you struggle to fit in enough fruit normally.

HOMEMADE MUESLI

Makes: A large batch

Preparation Time: Approx. 5 minutes

Nutrition: vegan, vegetarian

Ingredients:

Ingredients for the muesli base:

Bacofoil^® All Purpose Zipper Bags Medium

300g whole Organic Jumbo Oats

300g rolled/porridge oats

200g barley/wheat or spelt flakes

200g raisins

50g sliced almonds

For the Raspberry, Chia and Coconut Muesli

9 or 10g tube dried raspberry pieces (find in the baking aisle)

Dried coconut flakes (50g)

50g chia seeds

50g dried cherries

For the Mango, Pecan and Pumpkin Muesli

Dried mango, chopped (100g)

100g pecan nuts, whole or roughly chopped

100g pumpkin seeds

Method: 

1. Simply place all the ingredients for the muesli base and any extras into a medium sized Bacofoil^® All Purpose Zipper Bag. Zip to seal and give it a good shake
2. Serve with cold or warm milk
3. Store in a cool dry place

Let me know how you get on if you decide to try the recipe.