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Enter the new breakfast. Muesli.


Such a choice of cereal on holiday

Having spent a week in Austria I have been inspired by the simple but also complex breakfast that is muesli. I’ve always liked porridge in the winter as a filling warming breakfast, but as spring moves in, my need for a warming breakfast moves out. I tend then to resort to spelt toast, which doesn’t really fill me up enough. So I was keen to try muesli while on holiday. I’ve never really tried making my own.  There are so many ready made varieties on the market that it can be a minefield of what to choose. With fruit, without nuts. With coconut, without seeds. With added sugar, without cacao nibs. What to choose?

Make your own. It’s not difficult.

While away, I chose the plainest version from the array of bowls at breakfast, then I added my own selection of seeds and nuts. I only needed a couple of spoonfuls but my oh my, it was delicious! Filling and full of nutrients.

As many of you know I am a juicing fan, rather than a ‘Bullet’ girl. For those of you who blend, you may add nuts and seeds to your own puree. Personally, I’d rather have a clean juice right into my tummy first thing, and then my breakfast half and hour later. Breakfast for me is one of the best meals of the day and when on holiday I really love choosing what to have. In fact, each day I ask, ‘How many breakfasts do we have left?’ It drives MrH mad! Normally my intake nuts and seeds are eaten as snacks or in a salad, but I’m aware I probably don’t get quite enough. So I have decided to alter my breakfast routine slightly, and have a custom made muesli. Although porridge is a great start, it takes time to make and is too hot for me during the warmer months of the year.

For those of you who think it’s like eating wood shavings, well, you’re obviously buying a cheap wood shaving tasting brand! Make your own. Make up a lot in advance and keep in an airtight container. A typical serving would be 1/3 – 1/2 a cup and ideally with almond or hazelnut milk, although I did notice while away that most people ate theirs with yoghurt and fruit.

There is no real recipe for it but here is a guide and some helpful tips.

  1. Linseeds are shown in the main photograph as whole seeds, but it is said that the the omegas are better absorbed if the seeds are ground up, so I popped them in the spice mill prior to mixing.

  2. You can add spices like cinnamon  and nutmeg to taste.

  3. Personally I don’t like too much dried fruit, but you can add dried apricots, mulberries, golden raisins, shaved unsweetened coconut and dried cherries to suit your taste.

  4. Some people find soaking grains and seeds help the digestive process.

  5. I have heard people say they don’t have time to eat museli. Well, make time. You are only eating a cup. It would take you longer to eat hot porridge. Take time. Chew well. Be mindful, you are starting the day with a noursihing breakfast. Enjoy it.

My Recipe

1 cup organic rolled oats

1/2 cup quinoa flakes – a great source of protein.

1/2 cup chopped almonds and/or hazelnuts/walnuts

1/2 cup pumpkin seeds

1/2 cup plump raisins or golden raisins

1/2 cup tart dried cherries and/or goji berries

1/4 cup golden linseeds – ground

1/4 cup chia seeds

Add any spices to your own taste. mix in a big bowl and pop in a jar.


Store in an air tight jar.

Let me know if you have any favourites of your own that you like to add, or any different ways of eating it. I have heard some people adding coconut oil and baking it to make a granola. A bit more American, but still a good start to the day if they sugar level is low.


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Nicki is a Contemporary Energy Artist and Holistic Healer based in the beautiful Somerset Levels.

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