A tasty breakfast full of crunchy goodness that keeps well for around a month in an airtight container.
- 200g mixed nuts – pecans - walnuts - almonds - hazelnuts
- 450g rolled oats
- 50g sesame seeds
- 50g sunflower seeds
- 50g pumpkin seeds
- 125ml sunflower oil
- 100ml runny honey
- 125g dried berries
- 50g sultanas
- Pinch of salt
Preheat the oven to 190°C, 170°C fan, gas mark 5.
In a large bowl, mix the oats, nuts, seeds and a pinch of salt and pour in the oil and honey and mix thoroughly.
Pour on to a large non-stick baking tray with sides, in a thin layer and bake for 20-25 minutes, stirring well twice during cooking, until it is evenly golden and cooked.
Transfer to a large bowl and allow to cool. Mix in the berries and sultanas and serve with plenty of milk.