The beauty of this recipe is that you can add anything that takes your fancy or leave something out if it doesn’t appeal. I use whatever I have in the cupboard at the time so no two batches are ever the same and if I am missing an ingredient I just leave it out or sub in something else. It also makes a great gift, packaged in a jar with a ribbon tied round the top. This is my go to for breakfast with yoghurt and fruit so I always make sure I never run out. It is a good recipe to have cooking in the background while you do something else in the kitchen.
Preheat the oven to 150ºC. Place a large roasting tray into the oven to warm up.
In a large bowl, mix the following:
4 cups rolled oats (any kind works in this recipe)
1 cup of any of the following or a combination (puffed millet, puffed wheat, puffed quinoa, puffed rice)
1 cup of any of the following or a combination (rolled rye, quinoa flakes, millet flakes, wheat flakes)
1 cup nuts (I normally use a combination of whole raw almonds and cashew pieces but use whatever takes your fancy)
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup linseeds
1/2 cup sesame seeds (or poppy seeds or chia seeds or a combination of all 3. Black sesame seeds also work well)
Remove the warmed tray from the oven and add 1/2 cup of oil (I have used sunflower, olive and avocado oil in the past) and half a cup of honey (maple syrup, agave syrup or golden syrup all work well too) to the tray. Return to the oven for a couple of minutes to warm. Remove tray and mix oil and honey together. Pour the mixed cereals and nuts into the tray and stir until everything is coated with the honey and oil. Place back into the oven and set your timer for 10 minutes.
When the timer goes off, remove the tray from the oven and give everything a good stir. Return to the oven and set the timer for a further 10 minutes. When the timer goes off again, remove from the tray, stir and return to the oven for a further 10 mins. It should be starting to look nice and brown at this stage. When the timer goes off a third time, it should be ready but return it to the oven for further cooking if necessary. You want it to be dry and toasted. Once the cooking time is complete, turn off the oven. Sprinkle over 1 cup of coconut flakes and return to the oven for 5 mins to lightly toast the coconut. The oven should be off when you do this as the coconut will burn very easily.
Leave to cool in the tray or place into a bowl to cool completely.
Once cool, add dried fruit of your choice.
I normally use 1 cup sultanas, a few pieces of chopped crystallised ginger, and chopped dried pineapple but you can add anything that takes your fancy. Mix the fruit in well and store in an airtight container in the cupboard.
Delicious served with yoghurt and fruit for a nutritious and filling breakfast.