90g (1 cup) rolled oats
60g (1 cup) rice flakes
50g (. cup) sliced almonds (skin on)
1 Tbsp honey
130g (2 cups) Kellogg’s All-Bran Original
2 Tbsp linseeds
170g pkt dried cranberries, chopped
80ml (1⁄3 cup) low-fat milk, per person, to serve
2 Tbsp low-fat vanilla yoghurt, per person, to serve
Preheat oven to 180C (fan-forced). Line an ovenproof dish with baking paper. Arrange oats, rice flakes and almonds in prepared dish. Drizzle over honey. Toss to coat. Bake for 8-10 minutes, turning once, or until oats and almonds are lightly toasted. Set aside for 30 minutes to cool.
Add All-Bran, linseeds and cranberries. Toss to combine.
To serve, scoop 1/2 cup of the muesli into a serving bowl. Pour over milk and top with yoghurt. Store remaining muesli in an airtight container in a cool, dark place for up to 6 weeks.