Ingredients
- 120g porridge oats
- 120g almonds
- 120g cashews
- 50g pumpkin seeds
- 50g sunflower seeds
- 50g unsweetened coconut flakes/desiccated coconut
- 40g coconut oil
- 40g maple syrup
- 1 tsp vanilla extract
- To serve: coconut yoghurt, berries of choice or stewed apple.
Step 1 :
Preheat the oven to 140oC.
Step 2 :
Add the porridge oats, almonds, cashews, pumpkin and sunflower seeds and coconut flakes / desiccated coconut to a large oven-proof dish.
Step 3 :
Melt the coconut oil on a low heat and add in the maple syrup and vanilla extract.
Step 4 :
Combine the wet ingredients with the dry ingredients, ensuring the nuts, seeds and oats are well coated in the oil/syrup mixture.
Step 5 :
Bake in the oven for 20-25 mins until golden brown.
Step 6 :
Allow to cool.
Step 7 :
Store in an airtight container for up to 1 month.
To serve, add to a bowl with 2 tbsp coconut yoghurt and a handful of berries or 1 tbsp of stewed apple.