I eat this creamy, good-for-you muesli almost every weekday, all year round. On Sunday evening, I put a large tub of oats to soak that will last us through until Friday and keep it in the fridge. In the morning I add a spoonful or so of plain yoghurt, a drizzle of honey and whatever fruit is in season – strawberries, blueberries and raspberries in the summer; or stewed plums, apples or pears in autumn. Sweet tasting, packed full of goodness and sustaining enough to carry you through until lunchtime, it works a treat. The original recipe dates back to the 1890s and was created by Swiss Dr Bircher-Benner.