Ingredients

• 100g Cashew nuts
• 100g Almonds
• 50g Toasted coconut flakes
• 50g Pumpkin seeds
• 75g Pure maple syrup
• 75g Coconut oil
• 3tsp Vanilla extract
• 200g Organic porridge oats
• 25g Sunflower seeds
• 2 Heaped tsp Ground cinnamon
• 50g Dried goji berries (optional)

Tools

• Food Processor

Method

1. Preheat oven to 165 degrees (150 degrees fan).
2. Put the cashews, almonds, coconut flakes and pumpkin seeds into a food processor and pulse a few times to break up the large nuts into smaller pieces.
3. In a medium size pot melt the coconut oil. Turn off heat. Add the maple syrup and vanilla extract and stir to mix.
4. Add the oats, sunflower seeds, ground cinnamon and the mix from the food processor and stir very well.
5. Put some baking parchment paper onto 2 baking trays and divide the mixture evenly between them.
6. Place in the oven for 30-35 minutes. Stir once during this time.
7. Remove from the oven and stir in the dried goji berries if using.
8. Allow to cool. Once cool store in an airtight container for up to a month.
9. Serve with milk or yoghurt of choice.

Chef's Notes:

1. Parchment paper is required for this dish