Ingredients
- Rapeseed oil for greasing
- 250g organic jumbo porridge oats
- 100g wheatgerm
- 150g seed mix or 150g combination of sunflower, pumpkin, sesame and flax seeds
- 1/2 tsp cinnamon, optional
- 100ml runny honey
- 50g shelled pistachio nuts
- 170g dried cranberries, cherries or raisins
How to make it
- Preheat oven to 160C, gas mark 4 and grease 2 baking trays with rapeseed oil
- In a large bowl mix the oats, wheatgerm, seeds and cinnamon if using
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Pour the honey into a small saucepan and heat gently until thin and syrupy
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Drizzle over the oat mixture and mix well
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Divide the mixture between the 2 trays and bake for 15 minutes, stirring halfway through
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Remove and cool before adding the berries and nuts
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Store in airtight containers for up to a month and serve for breakfast with milk and /or yogurt and some fresh fruit
Try adding half cup of desiccated coconut stirred through with the berries after baking.