We spent Saturday afternoon loitering amongst the antique at Portobello Market, trying to avoid breathing in mothball fumes while really trying to avoid being hit by oncoming traffic. Is there a reason why Portobello Road is still open to traffic on the weekend? Because, really, the antique age of antique buyers is already a force of nature against their ability to move quickly, and yet they are also expected to first identify and then dodge the numerous oncoming black cabs? My little twinkly toes were almost flattened by the tyre of a ruthless cabbie, and just to think, if that was a little old person who was flattened instead, or god forbid – one of the many chihuahuas scampering along the road! (Is it a concern at all that I am more worried about chihuahuas than the little old people? Hmm, no, I didn’t think so).

Anyway, my distaste for the traffic on Portobello Road doesn’t usually dampen my food mood,  but the markets were somewhat disappointing on Saturday. Aside from some super hot chorizo, my only prized purchase were two beautifully ripened mangoes, which, as my boyfriend rightly pointed out, excited me more than any mango should really excite a human being.  I couldn’t wait to get them home and it took all my strength to not devour them on the spot, but instead, saved them for something I was trying… Talk about brownies for me, for being so well behaved.

After having spent many a weekend at Le Pain Quotidien, I finally decided to go renegade and make my own toasted muesli and yoghurt concoction.  Totally tasty, healthy, with a whole mango, and the fact that it took me less than 5 minutes (ok, that doesn’t include toasting time but really what is that? I think I spent the whole time fixated on how delicious the dried fruit in the breakfast sprinkle looked while tinkering with this website – my unequivocal current obsession), which is 5 minutes less than waiting for service when eating out. The ease and sheer deliciousness of this breakfast is causing me to be at odds with myself, battling with my loyalty to Le Pain Quotidien… with mango season shyly peeking around the corner, I’m sure this is going to be a regular on my breakfast list. Make one yourself!

Toasted muesli with organic yoghurt and mango
1 cup natural muesli
1 cup nuts and seeds (my choice: almonds, cashews, hazelnuts, pumpkin seeds, sunflower seeds)
300gram unsweetened natural yoghurt
1 ripe mango
Dried fruit
Olive oil
  1. Preheat oven to 180 degrees celcius. Cover baking pan with grease proof paper and spread muesli and nuts evenly across, dribbling with olive oil.
  2. Place in oven for 10-15 minutes, removing from oven and stirring every 5 minutes.
  3. Once toasted, let cool and keep in an airtight container until ready to use.
  4. Dice mango into very small pieces, mashing with a fork if required (depends how chunky you want your mango).
  5. Twirl honey around the side of serving glass. Add mango mixture, add 150grams yoghurt, add toasted muesli and nuts. Top with pieces of dried fruit.
Serves 2 for breakfast.

3 Thoughts on “the rebel (me) goes renegade, the toasted muesli way

  1. Hey, great post, really well written. You should write more about this.

    • Hi! Thanks so much for dropping by, hope to see you again! And don’t worry I plan to keep writing about food as long as I can keep shovelling more in my foodhole 🙂

  2. I have been looking looking around for this kind of information. Will you post some more in future? I’ll be grateful if you will.

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