Start your day off right with Michelle Bridges’ muesli recipe, packed with nutrition and flavour, with none of the nasties of store-bought muesli.

Store-bought muesli can often contain lots of added sugar – it’s much better to make your own. The sweetness here comes from the cranberries and mango, while the flaxseed and wheatgerm really crank this up into ‘super’ territory. 

Recipe from Superfoods Cookbook: The facts, the foods and the recipes – feel great, get fit and lose weight by Michelle Bridges, photography by Henryk Lobaczewski and Julie Renouf. Published by Viking, RRP $29.99.

Serves: 2
Prep: 5 minutes. Calories per serve: 392

2⁄3 cup (50 g) bran
1⁄2 cup (45 g) traditional rolled oats
1⁄4 cup (35 g) dried cranberries
20 g dried mango, chopped
2 tablespoons raw wheatgerm
1 tablespoon flaxseed
1⁄2 mango, peeled and chopped
1 cup (250 ml) low-cal milk

1. Combine the bran, oats, cranberries, dried mango, wheatgerm and flaxseed in a bowl. Divide between two serving bowls. Add fresh mango and milk to serve.

Tip: You can make a big batch of this super muesli and store it in an airtight container in a cool dry place for up to one month (346 cal per 100 g/1 cup).

Variation: Replace the mango with 1⁄2 cup drained apricot halves in natural juice and 50 g raspberries (400 cal per serve).

What’s your go-to breakfast?