Make your breakfast a fruity feast – this recipe is full of crunchy goodness
Prep:10 mins – 20 mins
Makes about 12 breakfast bowlfuls
175g mixed nuts (pecan halves and peanuts in their red skins)450g rolled oats50g sesame seeds50g sunflower seeds125ml sunflower oil100ml runny honey (try one of the lightly flavoured flower ones)half a 170g packet dried berries and cherry
STEP 1Preheat the oven to 190C/Gas 5/fan oven 170C. Halve some of the pecans, leave some whole. Mix with peanuts, oats, sesame seeds, sunflower seeds and a pinch of salt in a large bowl. In a jug, measure the oil and pour into the mixture, then measure the honey – it will slide out easily. Stir together with a fork to break up any big clumps of oats.STEP 2Pour on to a large baking tray with sides, preferably non-stick, in a thin layer. Bake for 20-25 minutes, stirring well at least twice and bringing the mixture in from the edges, until it is golden. Transfer to a large bowl and leave to cool.STEP 3Mix in the berries and cherries and serve with plenty of chilled milk.STEP 4Store for up to 1 month in airtight container.
