- 250g jumbo oats
- 50g desiccated coconut
- 25g dark muscovado sugar
- 50g pumpkin seeds
- 100g mixture of chopped Brazil nuts and whole raw cashews
- 250g packet ready-to-eat tropical fruit
- yogurt, fresh blueberries, sliced banana and honey to serve (optional)
Yogurt is made by adding a number of types of harmless bacteria to milk, causing it to ferment.…
Preheat the oven to 200C/Gas 6/fan oven 180C. Put oats, coconut, sugar and pumpkin seeds on a large baking tray with sides, ideally nonstick. Mix in sugar and break up lumps with fingers, then add nuts.
Bake for 15 minutes, stirring every 5 minutes, until sugar starts to melt and nuts are lightly toasted. Tip into a big bowl and leave to cool.
Snip bite-sized pieces of tropical fruits into the mixture. Serve with chilled milk, yogurt and fruit
Store for up to 2 months, airtight.