Without doubt, this is the recipe that I get asked for most often – to the point where I actually typed up the recipe to hand out to guests on request. It seemed the obvious place to start when deciding on which recipes to share with you here!
It’s fairly flexible in terms of amounts of ingredients and you could easily vary what you add to the basic oat mix, using different nuts or seeds depending on what you fancy or what happens to be in the cupboard. You could add in cinnamon or vanilla extract (or both) or you could try maple syrup instead of the honey.
It should keep for several weeks although it seems to disappear pretty quickly around here so I can’t give you an exact number. The amount that the quantities given here make should be enough to fill a large kilner jar but you could easily double up to make more.
Serve with fruit and yoghurt or just grab a handful for a snack!
120-150g pecan nuts
1-2 tablespoons each of sunflower seeds and pumpkin seeds
2 handfuls of sultanas
1 tablespoon of sunflower oil
Preheat the oven to 140 degrees Celsius (fan oven)
Heat the honey and oil in a pan until warm.
Add in the oats, nuts and seeds and stir to coat.
Spread out on a large baking sheet and bake for 35-40 minutes in the oven. Turn 2 or 3 times during cooking. Don’t let it get too brown but make sure you’ve got an even colour.
Allow to cool – this is when it turns crunchy. Stir through the sultanas and store in an airtight container.