300mls Coconut oil
4 tbsp Maple syrup
900g Porridge oats
300g Sunflower seeds
300g Pumpkin seeds
100g Sesame seeds
200g chopped walnuts /hazelnuts/ flaked almonds/pecan or a mix of all
4 tsp cinnamon
4 tsp vanilla essence
Heat coconut oil in a large flat clean roasting tin in the oven. For this quantity I needed a second tin. Remove tins from oven and drizzle in maple syrup and mix well.
Add in 900g porridge oats and 900g of mixed seeds of your choice.
(Ratio of 300mls oil to 900g oatmeal+ 900g mixed seeds of your choice)
Drizzle in vanilla essence and shake in cinnamon and mix well.
Bake in a medium oven 180 degrees until toasted. Stir every 5-10mins so that it doesn’t burn.
200g Porridge Oats and 200g mixed seeds of your choice
6 tbsp Coconut Oil (approx)
2 tbsp Honey, Maple or Agave syrup +few drops vanilla essence and 1 tsp cinnamon.
Note: when cooled store in an airtight container. It is ideal to sprinkle on your porridge or cereal or indeed on yogurt or dessert as a crunchy healthy addition. My favourite snack is a bowl of fresh fruit topped with yogurt and a generous tablespoon of granola.