This is an easy, pan-toasted muesli with a twist: fresh rosemary, which provides a delicately warm aroma. 

Make this in advance of a trip (and in bulk because you’ll want to eat it at home too). Stored in an airtight container, it will keep for up to a month. The ingredients given are just a guideline and can be chopped and changed to suit your favourite foods. Not limited to a breakfast bowl, this concoction is also a great alternative to scroggin – the addition of honey forms delightful chunks of mixture, perfect for eating with your hands (no utensils needed, except maybe a spoon of peanut butter).

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Cost: $5
Serves: 2-3
Time: 15min

To serve
Peanut butter
Coconut milk powder
Fresh fruit, chopped
Fresh rosemary, chopped
Freeze dried fruit (e.g. raspberries)

Ingredients
1 cup oats
1/2 tsp cinnamon
1/8 tsp nutmeg
1/4 tsp cardamom
2 tbsp buckwheat (optional)
1/2 cup chopped nuts (e.g. walnuts, almonds, cashews)
2 tbsp seeds (e.g. pumpkin, sunflower)
1 tbsp chopped fresh rosemary
3 tbsp sweetener/binder (e.g. honey, maple syrup, date syrup)
1/4 cup toasted coconut
1 tbsp dried fruit (e.g. goji berries, raisins, cranberries)
Good pinch of salt

Method

Put the oats, spices, buckwheat, nuts and seeds, and rosemary into a skillet and toast over a medium-low heat for 5-10min. Watch it carefully and stir to ensure the spices don’t burn. 

When the mixture is looking (and smelling) golden and toasty, turn off the heat and let it cool for a couple of minutes. 

Now add your sweetener and mix well, coating everything in the dissolving liquid. It should start to stick together; add more if it doesn’t. 

Mix in the salt, coconut, and dried fruit and spread on a plate for it to cool (otherwise it will be difficult to remove from the pan).

When cool, put the muesli mix into a Tupperware/snaplock bag.

To serve, make up some coconut milk in a bowl and whisk in a spoonful of peanut butter. Add muesli, chopped fruit and sprinkle rosemary on top.