• 8servings
  • 15minutes
  • 396calories

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
MineralsZinc, Fluorine, Silicon, Potassium, Iron, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 250g jumbo oats

  2. 50g desiccated coconut

  3. 25g dark muscovado sugar

  4. 50g pumpkin seeds

  5. 100g mixture of chopped Brazil nuts and whole raw cashews

  6. 250g packet ready-to-eat tropical fruits

  7. yogurt , fresh blueberries, sliced banana and honey to serve

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Snip bite-sized pieces of tropical fruits into the mixture. Serve with chilled milk, yogurt and fruit Store for up to 2 months, airtight.


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