Preheat the oven to 200C (400F), Gas mark 6. Spread the porridge oats out on a baking sheet. On a separate baking sheet, sprinkle over the flaked almonds, sunflower seeds, pumpkin seeds and hazelnuts and place on the top shelf of the oven with the porridge oats underneath. Bake for 10-15 minutes until lightly toasted, tossing occasionally so that they cook evenly. Leave to cool.
Once cool, place the toasted porridge oats, nuts and seeds in a large bowl. Stir in the wheat germ with the apricots, banana chips, sultanas, cranberries and linseed, if using. Transfer to a large kilner jar or rigid plastic container and seal tightly with a lid.
To serve, spoon some muesli into a cereal bowl and scatter the sliced banana, strawberries and/or grapes on top to garnish. Pour over milk or add a good dollop of yoghurt.
Variation: Fruit Granola: This is a great recipe to make up and take in food bags to work, or to give to the kids to take to school as a crunchy portable snack. If you find the granola too sweet or not sweet enough adjust the quantity of maple syrup to taste. I also like to layer it up in Martini glasses with local honey.
Preheat the oven to 160C (325F, Gas 3).
Mix two tablespoons of light olive olive oil with 150ml (150ml) 1/4 pint of apple juice and 100ml (3 1/2fl oz) of maple syrup in a small pan and simmer for a few minutes to combine, then stir into the muesli omitting the dried fruits until thoroughly coated.
You can squeeze the wet mixture together with your hands before spreading out on the baking sheet to encourage them to form clusters and spread out on to two large baking trays that have been lined with parchment paper.
Bake for 45 minutes, turning and breaking up the cereal every 10 minutes or so. Stir in the dried fruits and bake for another 15 minutes. Cool, then store in an airtight container for up to two weeks. Serve as for muesli.