Served with summer berries and added chocolate chunks, this is an indulgent breakfast ideal for camping holidays
Prep:10 mins
Serves 8 – 10
300g porridge oats (a mix of large and small flakes if possible)50g desiccated coconut50g pumpkin seeds85g dark muscovado sugar3 tbsp sunflower oil3 tbsp maple syrup or honey100g each raisins, dried cherries or dried blueberries, and chopped apricots100g dark chocolatesummer berries and milk to serve
STEP 1Heat oven to 130C/110C fan/gas 1⁄2. Tip the oats, coconut, pumpkin seeds and sugar into a roasting tin and mix well with your hands. Mix together the oil and maple syrup, then drizzle into the dry mix, stirring until it is evenly damp. Bake for 40 mins, stirring halfway through, then leave to cool.STEP 2Stir in the dried fruits. Chop the chocolate into small chunks and stir in, then transfer to a plastic container. Will keep for 4 weeks. Serve with summer berries and milk.
