Ingredients
- 300 g rolled oats
- 100 g pecan nuts
- 100 g hazelnuts
- 80 g pumpkin seeds
- 80 g sunflower seeds
- 80 g sesame seeds, or linseeds or chia
- 80 g water
- 50 g good-quality olive oil, or coconut oil
- 3-4 tbsp honey
- ½ tsp sea salt
- 100 g puffed amaranth, or puffed quinoa or puffed rice
- 100 g dried cranberries
- 100 g unsweetened shredded coconut
Instructions
- Preheat the ovenHeat to 150-160°C (300-325°F). Line one or two large baking sheets with parchment paper.
- Warm the wet ingredientsIn a microwave-safe bowl or small saucepan, combine the olive oil (or coconut oil), honey, and water. Microwave for 1-2 minutes (or heat gently on the stove) until the honey dissolves and the mixture is pourable. Stir well. (This step makes it easier to coat everything evenly.)
- Mix the dry ingredientsIn a large bowl, combine the rolled oats, pecans, hazelnuts, pumpkin seeds, sunflower seeds, sesame/linseeds/chia, puffed amaranth (or alternative) and salt. Pour the warm honey-oil mixture over the top and stir thoroughly until everything is lightly coated.
- BakeSpread the mixture in a thin, even layer across your prepared baking sheets. Bake for 30-45 minutes, stirring gently every 10-15 minutes for even toasting. Watch closely in the last 10 minutes to prevent burning; it's ready when golden brown and fragrant.
- Cool and add mix-insRemove from the oven and let cool completely on the baking sheet. Once cooled and crisp, stir in the dried cranberries and shredded coconut.
- StoreTransfer to an airtight jar or container. It keeps well at room temperature for up to a month.
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Tips & Variations
- Swap nuts: use any nuts or seeds you like.
- If you like a sweeter version, simple add more honey.
- Serving Suggestions: Enjoy with Greek yogurt and fresh berries, as a smoothie bowl topping, with milk like cereal, or straight as a snack. For a parfait, layer with yogurt and fruit.
- No oven? You can cook this in the microwave too:
Spread the coated mixture (without the cranberries and coconut) in a thin, even layer on a large microwave-safe plate. You probably need to do several batches. Microwave on high in 1-2 minute intervals, stirring very well after each one to prevent burning. Total time is usually 6-10 minutes, depending on your microwave’s power. Stop when golden and fragrant. Watch closely towards the end—it can go from perfect to burnt quickly! Let cool completely on the plate, then mix in the cranberries and coconut.
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