I always have a jar of this in my kitchen, as it’s bursting with nutrients and perfect when you’re in a rush. The supermarket versions have lots of added sugar and salt, so making it yourself means you know exactly what you're eating. I put lots of nuts and seeds in mine, as they are a good source of protein, rich in energy from healthy fats and full of antioxidants, vitamins and minerals. I use Brazil nuts, as they are a great source of selenium, which supports our immune and thyroid function. Oats contain beta-glucan, which has been shown to support heart health. I also add some dried fruit, but this is optional, so leave it out if you want to reduce the sugar content.
I love mine with organic whole milk, a dollop of organic yoghurt and some fresh raspberries or blueberries. Alternatively swap the dairy for homemade almond milk and coconut yoghurt – yum!!!
250g Jumbo Rolled Oats
100g Brazils or Hazelnuts
150g Sunflower seeds
150g Pumpkin seeds
5 tablespoons Coconut Oil
5 tablespoons Maple Syrup
5 teaspoons Ground Cinnamon
Optional - 100g Jumbo Raisins + 50g Goji Berries
Preheat oven to 170C.
Roughly chop the nuts and add to a large bowl with the oats and the seeds.
Sprinkle over the cinnamon and stir together well.
Gently melt the coconut oil over a low heat, then add the maple syrup and stir.
Pour the mixture over the oats, nuts and seeds and stir well to coat all the ingredients.
Transfer the mixture to a baking tray – I use quite a deep one.
Bake for 20-25 minutes, turning every 8-10 minutes.
Leave to cool, then stir in the raisins and/or goji berries.
Store in an airtight glass container for up to 3 months.