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Apricot & hazelnut muesli

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250g gluten-free porridge oats
75g blanched hazelnuts, halved
75g pumpkin seeds
1½ tsp ground cinnamon
75g sulphur-free dried apricots, chopped
20g air-dried apple fruit crisps
600ml oat or hazelnut milk
240g blueberries
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Toast the porridge oats in a frying pan over a gentle heat, stirring frequently. Turn off the heat and stir in the nuts, seeds and cinnamon until fully combined.

Tip into a large bowl, stirring to help it cool, then add the fruit, breaking the apple crisps into smaller pieces. Toss to combine.

If you’re following our Healthy Diet Plan, tip two-thirds into an airtight container for other days on the plan. Will keep for up to two weeks. Serve the rest in two bowls with 100ml milk and 40g berries in each.

Apricot & hazelnut muesli

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