- 300g porridge oats (a mix of large and small flakes if possible)
- 50g desiccated coconut
- 50g pumpkin seeds
- 85g dark muscovado sugar
- 3 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 3 tbsp maple syrup or honey
- 100g each raisins, dried cherries or dried blueberries, and chopped apricots
- 100g dark chocolate
- summer berries and milk to serve
Heat oven to 130C/110C fan/gas 1⁄2. Tip the oats, coconut, pumpkin seeds and sugar into a roasting tin and mix well with your hands. Mix together the oil and maple syrup, then drizzle into the dry mix, stirring until it is evenly damp. Bake for 40 mins, stirring halfway through, then leave to cool.
Stir in the dried fruits. Chop the chocolate into small chunks and stir in, then transfer to a plastic container. Will keep for 4 weeks. Serve with summer berries and milk.
If you are going somewhere very warm with limited fridge space, don’t add the chocolate as it will melt. Instead, take the chopped chocolate in a small pot to keep in the fridge, or use a pack of chocolate chips to sprinkle over each serving.