Advertisement

Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
WARM TERMPERATURES

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.

Goes well with

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.8 out of 5.5 ratings
Advertisement
Advertisement
Advertisement