Ingredients
- 450g cups organic jumbo porridge oats
- 4 tsp sunflower oil
- 4 tsp honey
- 1 tsp vanilla extract
- 75g unsalted flaked almonds
- 75g unsalted cashews
- 50g sesame seeds
- 25g flax seed
- 115g raisins
- 115g assorted fresh berries
- 125ml yoghurt
- 4 tsp maple syrup
How to make it
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Pre-heat the oven to 160C/gas mark 4
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Place the rolled oats on to a large baking sheet, place in the oven and toast for approx 15 minutes, turning once or twice
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In a small saucepan, combine the oil, honey and vanilla and heat until warm
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In a bowl combine to gather, almonds, cashews, sesame seeds and flax seeds
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Pour over the warmed honey mixture and stir well, then pour over the oats
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Bake in the oven for 15 mins, turning every 5 minutes in order to avoid becoming too brown
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When cooked and toasted, add the raisins and cool
Store in an airtight jar and serve for breakfast with fresh fruit and
honey or maple syrup and yoghurt. The maple syrup can either be mixed
with the yoghurt or poured over the top.
