- 175g mixed nuts (pecan halves and peanuts in their red skins)
- 450g rolled oats
Oats are processed by rolling (steamed and pressed) or steel-cutting (cut into pieces). There is…
- 50g sesame seeds
- 50g sunflower seeds
- 125ml sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 100ml runny honey (try one of the lightly flavoured flower ones)
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- half a 170g packet dried berries and cherry
One of the delights of the summer, cherries are much loved for their succulent texture, flavour…
Preheat the oven to 190C/Gas 5/fan oven 170C. Halve some of the pecans, leave some whole. Mix with peanuts, oats, sesame seeds, sunflower seeds and a pinch of salt in a large bowl. In a jug, measure the oil and pour into the mixture, then measure the honey – it will slide out easily. Stir together with a fork to break up any big clumps of oats.
Pour on to a large baking tray with sides, preferably non-stick, in a thin layer. Bake for 20-25 minutes, stirring well at least twice and bringing the mixture in from the edges, until it is golden. Transfer to a large bowl and leave to cool.
Mix in the berries and cherries and serve with plenty of chilled milk.
Store for up to 1 month in airtight container.