Ingredients
Scale
- 500g oats
- 150g almonds
- 150g pepitas
- 150g sunflower kernals
- 350g sultanas
- 200g apricots, diced
- 150g shredded coconut
- 50g chia seeds
- 40g ground cinnamon, to taste (my partner loves the stuff!)
- 1 cup of coconut oil
- 40g maple syrup
Instructions
- Preheat oven to 180 degrees.
- Place almonds into bowl and blitz on speed 7 until slight crushed. This is to taste.
- In a large dish combine cinnamon, oats, nuts, pepitas and sunflower kernals.
- In the bowl add oil and maple syrup.
- Mix at 50 degrees, speed 2 until melted. This shouldn’t take too long.
- Pour 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 make 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 mix. Cook for 5 minutes or until coconut is slightly toasted.
- Remove from oven. Add dried fruit and chia seeds to mix. Stir.
- Once cool, store in a jar or airtight container.
- Prep Time: 5
- Cook Time: 45