350 grams rolled oats
100 grams almonds
50 grams sunflower seeds
50 grams pumpkin seeds
150 grams honey
2 tablespoons light olive oil
50 grams desiccated coconut
100 grams raisins
100 grams dried apricots
½ teaspoon cinnamon
Preparation
Preheat the oven to 190˚C (375˚F). Roughly crush or blend the almonds and pumpkin seeds. Mix the oats, almonds, sunflower seeds, pumpkin seeds, and arrange them on a large baking sheet covered with aluminium foil and bake for 5 minutes. Remove from heat, pour it in a large bowl and add the oil and honey and mix very well. Tip it out on the baking sheet in a thin layer and bake it in a preheated oven, at 190˚C (375˚F), for 20 minutes, stirring a few times during the baking. Take the baking sheet out of the oven carefully, add the desiccated coconut, mix well and bake for 5 more minutes. Remove from the oven, let it cool completely, break up any clumps with a fork, and then mix well with the cinnamon, raisins and diced dried apricots. Serve with cold milk or vanilla yoghurt. Yields 8 servings.
