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

1. Mix all the dry ingredients except the dried fruit together in your biggest bowl.

2. Pour in the sweet ingredient and oil.

3. Mix very well.

4. 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.

5. Leave to cool undisturbed on the tray, then pour into a bowl, breaking up any big chunks as you go.

6. Mix in the dried fruit.

7. Store in an airtight container.

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