Preparation time 5 minutes, plus cooling, Cooking time 20 minutes
½ tablespoon sunflower oil
1 tablespoon maple syrup
½ tablespoon clear honey
75 g (3 oz) gluten-free rolled oats
15 g (½ oz) sunflower seeds
1 tablespoon sesame seeds
15 g (½ oz) pumpkin seeds
25 g (1 oz) flaked almonds
25 g (1 oz) dried cranberries
15 g (½ oz) desiccated coconut
400 g (13 oz) natural yogurt
320 g (11 oz) strawberries, hulled and halved if large
Mix together the oil, maple syrup and honey in a bowl, then add the oats, seeds and almonds and mix well.
Spread the mixture over a baking sheet and bake in a preheated oven, 120°C (250°F), Gas Mark ½, for 10 minutes. Stir in the cranberries and coconut, then return to the oven and cook for a further 10 minutes – keep an eye on the mixture as nuts and seeds can burn very easily.
Spoon on to a tray and leave to cool, then divide between 4 bowls and serve with the yogurt and strawberries.
For bircher muesli, mix together 75 g (3 oz) gluten-free rolled oats, 75 ml (3 fl oz) apple juice, a large pinch each of ground cinnamon and nutmeg, 1 grated dessert apple, 1 tablespoon chopped pecan nuts, 1 tablespoon dried cranberries and 150 ml (¼ pint) water in a large bowl. Cover and leave to soak overnight in the refrigerator. Stir in 2 tablespoons low-fat natural yogurt, divide into 4 bowls and serve sprinkled with 2 tablespoons fresh raspberries. Calories per serving 211