Photo: Brett Stevens
- 300 ml clear honey
- 500 g rolled porridge oats
- 150 g hazelnuts, roughly chopped
- 100 g desiccated coconut
- 150 g dried cranberries
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.
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.
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