1 lb/450g/4 cups organic jumbo porridge oats
2 dsp sunflower oil
2 dsp honey
1 tsp vanilla extract
3oz/75g unsalted almonds
3oz/75g unsalted cashews
2oz/55g sesame seeds
1oz/25g flax seed
4oz/115g raisins or Craisins (dried cranberries)
4oz/115g assorted fresh berries
¼ pt/125ml yoghurt
2 tsp maple syrup
1 Pre-heat the oven to 350 oF/Gas 4.
2 Place the rolled oats on to a large baking sheet, place in the oven and toast for approx. 15 mins., turning once or twice.
3 In a small saucepan, combine the oil, honey and vanilla and heat until warm in a bowl combine together, almonds, cashews, sesame seeds, flax seeds.
4 Pour over the warmed honey mixture and stir well, then pour over the oats.
5 Bake in the oven for 15 mins. turning every 5 mins. in order to avoid becoming too brown.
6 When cooked and toasted, add the Craisins and cool.
7 Store in an airtight jar and serve for breakfast with fresh fruit and honeyed maple syrup.
8 To serve, mix together the berries. The maple syrup can either be mixed with the yoghurt or poured over the top.
Image courtesy of White's Oats Speedicook porridge oats