When he was in training, Bruce Lee usually started the day with a bowl of muesli.
Serves five to six
To soak the grains or not to soak – it depends on whether or not you like a porridgey texture. If you do, keep the fruit and seeds separate, and soak the grains overnight in milk or juice.
Mix 250g oat flakes (or oat, barley and spelt flakes) with two tablespoons each of sunflower seeds, golden linseeds, flaked and crumbled almonds, pumpkin seeds, chopped hazelnuts and brazil nuts. (For a toasty flavour and to pop the pumpkin seeds, scatter on a baking tray and cook at 180C for four minutes, stir, then cook for two minutes more. Cool.) Add 60-100g dried fruit to taste (as well as raisins, try cranberries, cherries or blueberries, even crystallised ginger).
Keep in an airtight container. Serve with milk, yoghurt, almond or coconut milk. For added luxe, grate a little cacao on top.