Almost every Monday morning I meet a lovely friend before the sun comes up. We head off with our two dogs and hit the beach for a good hour plus walk and even better, an uninterrupted conversation (rare in both our worlds of three children each!) My habit is to get the gear out the night before, that way I find myself slipping in to a tracksuit and runners before I wake entirely and realise what a god awful time it is to be getting up. I am always glad upon returning home though. It is such a beautiful way to start the week.

Whilst I am feeling all pure and holy, let me share with you my delicious homemade muesli recipe. I love oats and would be happy to dedicate my days to ‘Nellie’s 101 ways with Oats’. Now this muesli isn’t quite as guilt free as a pure bowl of warmed porridge with some whole milk, yoghurt and fresh fruit but what it is is fulfilling, utterly delicious, texturally satisfying and a big dose better than many packaged cereals at your local supermarket. I just love this muesli!

6 cups rolled oats
½ cup chopped or slivered almonds
1/2 cup chopped hazelnuts
½ cup unsalted sunflower seeds
2 tbsp flax seeds (also great with sesame seeds)
1 cup shredded coconut
3 tbsp brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1/3 cup apple juice (of the ‘no sugar added’ kind)
1/3 cup olive oil or vegetable oil
1/3 cup good honey

1 cup of your favourite dried fruits – I love adding craisins, sultanas, dates, dried apples or peaches but feel free to play around with your choice of favourite dried fruit.

Heat oven to 180ºC.  In a large mixing bowl, stir together the oats, nuts, flax seeds, coconut, brown sugar, cinnamon, nutmeg and salt.  Add the apple juice and combine. Melt the honey with the oil in a saucepan over a low heat and then pour over the oat mixture.  Stir with a wooden spoon until all the oats and nuts are coated with this sticky sweetness.  Spread mixture across two baking trays, lined with baking paper. Bake, stirring occasionally to avoid sticking, until the mixture turns a nice, even golden brown, around 35 minutes.

Remove muesli from the oven and allow to cool completely on the tray, stirring occasionally.  Add your choice of dried fruit once cooled.  Store cooled muesli in an airtight container. Makes 10-12 serves.

I like to serve it with whole organic milk and a good dollop of natural yoghurt.

Enjoy a delicious start to the day!