75 g (3 oz) Bran Flakes, All-Bran or similar bran-based breakfast cereal
2 tablespoons sunflower or mixed seeds (optional)
75 g (3 oz) ready-to-eat dried apricots, sliced
50 g (3 oz) ready-to-eat dried prunes, chopped
milk and honey
sliced banana or apple (optional)
Place the hazelnuts in a small, dry frying pan and heat gently for 4–5 minutes, shaking the pan occasionally, until lightly toasted. Tip into the bowl of a mortar, crush lightly with a pestle and set aside to cool.
Meanwhile, combine the oats, Bran Flakes or All-Bran, seeds and dried fruits. Add the toasted hazelnuts, then divide between 4 bowls and serve immediately with milk and honey and sliced banana or apple, if desired. Alternatively, double the recipe and store for up to a week in an airtight container.