Muesli + Granola breakfast by Spoon Cereals

By Annie Morris, Co-Founder of Spoon Cereals, from the recipe book 'Spoon'

I love the slow-release energy a large bowl of muesli provides. This muesli, combined with a sprinkling of granola, adds the perfect amount of sweetness and is one of my fail-safe morning rituals.

The muesli in this recipe includes puffed rice as well as freeze-dried berries. These create a tangy burst of flavour that seeps into your milk if you give it enough time! The addition of Cinnamon + Pecan Spoon Granola adds a delicious sweetness giving you the best of both worlds. The perfect breakfast for these spring mornings.

Makes 8-10 bowls

What you need

• 200g Spoon Cereals Cinnamon Pecan Granola
• 100g jumbo oats
• 100g rye flakes
• 20g puffed rice
• 2 tblspoons chopped brazil nuts
• 2 tblspoons pumpkin seeds
• 1 tblspoons freeze-dried berries

Toppings

• Milk (any kind)
• Pomegranate seeds
• Freeze-dried berries

Method

• Combine all the ingredients in a large mixing bowl.
• Add a splash of cold milk, a sprinkling of pomegranate seeds and more freeze-dried berries for an extra berry kick.

Best enjoyed with a cup of breakfast tea - my absolute favourite is Good & Proper Tea’s Brockley Breakfast.

Spoon is on a mission to make breakfast better and give everyone a good reason to jump out of bed in the morning. Spoon Cereals launched as London’s first breakfast cereal pop-up at a small food fair in SW London in September 2013. Founders Annie and Jonny spent their days making homemade granolas, which they served with a menu of fresh toppings at food markets, city banks, music festivals and train stations. Their cereals can be found in Waitrose, Whole Foods, Harrods and Ocado and many independent stockists. You can take a look at their website here and order their recipe book here.