This recipe was given to me by my sister-in-law Judy, and came from Sainsbury’s magazine. I have adapted it a bit (the original had coconut in, which Irene doesn’t like). As well as eating it with fruit and yoghurt for breakfast, we really like it as a crunchy topping for stewed apples or plums, with greek yoghurt, cream or ice-cream, as a dessert. Photograph shows a batch made with 300g oats, 35g seeds & 150g honey. If using two trays you need to rotate them in the oven to get them evenly browned.


425g rolled oats
50g sunflower seeds
50g pumpkin seeds
225g nuts (I use brazils, almonds and walnuts, chopped roughly – can also include pine kernels, pistachios and pecans)
250g runny honey (I use less – about 200g)

Preheat oven to 200º/Gas 6. Mix all ingredients together so everything is lightly coated in honey. Tip into roasting tins and bake for 15 mins, stirring every 5 mins so the nuts don’t burn. Should be toasted golden brown when ready.

Can mix in 225g dried fruit (blueberries, sultanas, cranberries, cherries) when cool. Store in airtight container.


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