Two 500-gram bags of rolled oats, one of crushed oats, roasted almonds (chopped) and sultanas.
That’s been my muesli recipe for more than a decade.
Sometimes, I’ll add some other fruit such as dried apricots.
And sometimes I’ll go without when it becomes too much of a chore, veering towards toast for breakfast.
Just lately, though, my muesli has made a resurgence – and has even become my lunch now that Bennie’s out in the workforce.
And now that I’m home.
And pretty much retired.
Or should that read, unemployed?
In any case, I am going through a period of loving ma muesli.
Truly, when soaked for a while (or overnight), and with some fresh fruit and a Big Dollop of Greek yoghurt, it seems like a luscious, decadent desert.
Especially when the fresh fruit is fresh feijoas.
I’m tellin’ ya, it’s as good as tiramisu!