Serves 8-10
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
METHOD:
- Preheat the oven to 140C.
- Into a large oven proof dish add the porridge oats, almonds, cashews, pumpkin and sunflower seeds and coconut flakes/ desiccated coconut.
- Melt the coconut oil on a low heat and add in the maple syrup and vanilla extract.
- Combine the wet ingredients, with the dry ingredients ensuring the nuts, seeds and oats are coated in the oil /syrup mixture.
- Bake in the oven for 20-25 minutes until golden brown.
- Allow to cool and 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.