Ingredients
Scale
- 650g oats
- 200g almonds
- 150g unsalted peanuts
- 100g honey roasted cashews
- 100g pepitas
- 120g sunflower kernals
- 100g shredded coconut
- 50g chia seeds
- 3/4 cup of coconut oil
- 120g honey
- 1 heaped teaspoon of vanilla
Instructions
- Preheat oven to 180 degrees.
- Place almonds and peanuts into bowl and blitz on speed 5 until slightly crushed. This is to taste.
- In a large dish combine oats, almonds, peanuts, pepitas and sunflower kernals.
- In the bowl, blitz your cashews on speed 5 until slightly crushed. Set these aside.
- In the bowl add oil, vanilla and honey.
- Mix at 50 degrees, speed 2 until melted. This shouldn’t take too long.
- Pour the oil mix over the oat mixture. Use hands or spoon to mix well.
- Spread mixture across two large ovenproof dishes or trays lined with baking paper.
- Place into the oven. I had to cook mine for 45 minutes to get a nice golden colour – you might like more or less colour. The trick is to just watch it. Stir the mixture every 10 minutes or so to avoid any burnt bits.
- Once almost done, add the coconut and cashews. Cook for 5 minutes or until coconut is slightly toasted.
- Remove from oven. Add chia seeds to mixture. Combine well.
- Once cool, store in a jar or airtight container.
- Prep Time: 10
- Cook Time: 45