Ingredients

  • 300 ml clear honey
  • 500 g rolled porridge oats
  • 150 g hazelnuts, roughly chopped
  • 100 g desiccated coconut
  • 150 g dried cranberries

Method

  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Warm the honey in a pan, then stir in the oats, hazelnuts and coconut until coated.

  2. 2

    Spread the mixture on to 2 baking trays lined with nonstick baking paper. Bake for 20 minutes, stirring every 5 minutes, until golden. Allow to cool completely.

  3. 3

    Add the cranberries and transfer to bags or jars. Seal and label.

     

    Get ahead: keeps for up to a week.

     

    Kitchen secret: feel free to experiment with the ingredients – try adding exotic dried fruit or change the seeds. If you would like this to be a gluten-free recipe, please ensure that the oats are guaranteed gluten-free. 

Find more of David Morgan's fabulous food at his blog the food dept

Nutritional Details

Each serving provides
  • Energy 1290kj 308kcal 15%
  • Fat 13.1g 19%
  • Saturates 4.5g 23%
  • Sugars 16.4g 18%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 1842kj/440kcal

Each serving provides

39.1g carbohydrate 4.6g fibre 6.1g protein

 
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