Gluten Free   Wheat Free   Dairy Free   Vegetarian

This is one of my all time favourite breakfasts, snacks and deserts…. I absolutely love it and it’s so versatile. It’s also really easy to bag up and take on camping trips, picnics or overnight stays. Just the best breakfast ever and so much cheaper than big brand granola you find in the shop. It also has zero-miniscule amounts of sugar, as you’re making it all yourself!

On the whole the cooking time is around 10mins. TIP: Add the currants after cooking. No one likes burnt currants or raisins!

Note: Not suitable for people with nut allergies.  For those allergic to gluten or wheat, please check the oats that you are using.

INGREDIENTS (I never measure any of this!)

On the whole you can mix and match the fruit and nuts you put in this… mine is slightly different each time and sometimes I like to add cranberries.

• Large bowl of oats
• 2 x tablespoon of coconut oil (I love Lucybee)
• 200g of Almonds (you may want to use less)
• A handful of seeds – sesame, pumpkin, sunflower
• A tablespoon of flaxseed (I used a Linwood mix)
• A large handful of Raisins
• 2 x Tablespoons of maple syrup

Method

Throw all in a bowl (except the raisins) and mix up well. Then spread out in a baking tray. You don’t want it too deep, as you want the bake all the oats. Place in the over around gas mark 5 or 180 for approximately 10minutes

Arriving Home and Serve
A great breakfast or sweet treat:
I tend to mix mine with Natural Yogurt or Coconut Yogurt and a mix of berries

• Strawberries
• Raspberries
• Blueberries
• Natural Yogurt or Coconut Yogurt