There are many things I love about visiting my parents at the Sunshine Coast for the weekend. One of them, is Mum’s famous homemade muesli which she always has in ample supply and we enjoy with natural yoghurt and a pot of green tea for breakfast on the veranda, the sun waking our sleepy bones as we read the weekend papers. Over the weekend we made a new batch, and I jotted down the recipe to share. The recipe is very versatile, with ingredients substituted depending on preference and what you have in the pantry at the time. It would look lovely wrapped up in a brown paper bag as part of a food hamper. The muesli lasts up to two months in an airtight container – so making a double batch is always a good idea.