My husband raves about it too. He ate it with bananas and blueberries before doing the Lake Taupo cycle race (165km) for a fast, energising breakfast before his gruelling ride.
This recipe is adapted from Lighten Up by Jill Dupleix.
Ingredients
400g rolled oats
3 tbsp sunflower seeds
3 tbsp sesame seeds
2 tbsp linseed
100g almonds
100g walnuts, , brazil nuts or pecans
100g dried shredded coconut
pinch of sea salt
4 tbsp honey or maple syrup
3 tsp olive oil
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
Method
Preheat oven to 150C.
Chop the nuts, then mix together with the oats, seeds, coconut and sea salt in a large bowl.
In small pan, warm the honey/maple syrup, oil, cinnamon and nutmeg. Stir until just melted.
Pour the warm liquid over the dry ingredients and mix well.
Divide mixture on to two baking trays lined with baking paper and spread out evenly. Bake for 30 minutes, shuffling the mixture around in the middle of cooking time to ensure it cooks evenly.
Remove from the oven and cool, store in airtight jars. Enjoy!
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