Categories: Breakfast, December2013, Fall, Healthy, Winter
Ingredients
- 4 cups of porridge oats- you could also use barley flakes.
- 1 cup of desiccated coconut
- 1 cup seeds - I use a mixture of pumpkin, sunflower and sesame.
- 1 cup of chopped nuts - If you can't eat nuts simply increase the coconut and seeds by an extra half cup each.
- 1/2 cup (100ml) of oil or melted butter- not olive oil as the flavour is too strong. Something like sunflower or groundnut.
- 1/2 cup (100ml) soft brown sugar, honey or maple syrup
- Pinch of salt (optional, but I think it improves it)
- Pinch of cinnamon, mixed spice or spices of your choice
- 2 cups of dried fruit. I'm using apricots and cranberries here.
Directions
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Mix all the dry ingredients except the dried fruit together in your biggest bowl.
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Pour in the sweet ingredient and oil.
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Mix very well.
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Spread it out on a baking tray (or trays) and bake at 150°C/130-140°C fan oven/Gas 2/ (300 degrees F) for 1 hour stirring gently at 20 minute intervals.
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Leave to cool undisturbed on the tray, then pour into a bowl, breaking up any big chunks as you go.
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Mix in the dried fruit.
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Store in an airtight container.