Homemade Muesli with Banana and Blueberries
13th Jan, 2015


  • For the muesli:
  • 300g jumbo oats
  • 100ml oat milk
  • 2 tbsp desiccated coconut
  • 75g golden raisins
  • 100g hazelnuts, roughly chopped
  • To serve:
  • 1/2 banana, sliced
  • 1 handful of blueberries
  • 200ml rice milk

Equipment required:

Heat the oven to 180C. Place the oats in a bowl and mix with the oat milk, transfer to a baking tray and bake for 20 minutes until lightly golden. Remove and leave to cool.

Place the oats in a bowl and combine with the rest of the ingredients. (The muesli keeps for 30 days in an airtight container).

Serve 100g muesli with the banana, blueberries and rice milk.


Butternut, fennel, green bean, orange and hazelnut salad

This winter salad is as comforting as it is light and delicious!

Radish, courgette, cucumber, edamame and cashew nut salad

If the September heat wave has got you craving a refreshing salad, this recipe won’t fail to deliver with its crunchy radishes and courgette, creamy roasted cashew and zingy lime juice.

Courgetti with Sunflower Seed and Basil Pesto

The nation has gone courgetti crazy! Here is our favourite courgetti salad recipe, as featured at our Detox Kitchen Cookery School by our very own Lily Simpson.

We take away the stress of planning, shopping and cooking healthy meals.

Simply select the package that is right for you, choose your start date and duration, and look forward to your first delivery of wholesome food.

Find The Louisa Drake Method’s first boutique fitness studio on the lower ground floor of our flagship deli in Fitzrovia.
Home to delicious recipes and regularly updated content, covering all things health, wellbeing and of course, food.