Ingredients

The following ingredients have 4 Servings
  • 125 ml maple syrup
  • 2 tbsp cold pressed rapeseed oil
  • 1-2 tsp ground cinnamon
  • 300 g jumbo porridge oats
  • 100 g pecans nuts (, roughly chopped)
  • 4 tbsp sunflower seeds
  • 4 tbsp pumpkin seeds
  • 150 g dried apricots (, chopped)
  • 50 g flaked coconut

Instruction

  • Preheat the oven to 150℃ (130℃ fan)/350°F /gas mark 2.
  • Combine the maple syrup, oil and cinnamon in a large mixing bowl and add the oats. Add the pecans, pumpkin and sunflower seeds, then stir until well combined and coated in the maple syrup.
  • Tip the mixture onto one large or two smaller baking trays and spread out in a thin, even layer. Bake for 20 minutes.
  • Remove from the oven, sprinkle the apricots and coconut over the mixture, and stir to mix.
  • Return to the oven and bake for another 15-20 minutes until the oats and nuts are nicely toasted and the coconut is just beginning to colour.
  • Remove the trays from the oven and allow to cool. Store in an airtight container until required.