This is really good with some freshly grated apple, or chopped kiwi fruit or pear, and a dollop of Coconut Yoghurt.
For other breakfast ideas, scroll through some more recipes here.
- 2 cups oats (make sure they are 'non contaminated' oats for gluten free)
- 3 tablespoons pure maple syrup
- 1 cup seeds (I use half pepitas and half sunflower seeds)
- 1 cup nuts (try using 2 or 3 different kinds- I love almonds and pecans in this. Macadamias, cashews or walnuts would also be great).
- 1/2 cup gogi berries (or dried cranberries if you prefer)
- 1 cup currents or sultanas
- 2 tablespoons cocao nibs OR 4 tablespoons Berry Choc Chunk powder
- 2 teaspoons cinnamon
- Preheat oven to 160 degrees Celsius (320F).
- In a small bowl, mix the oats and maple syrup, stirring thoroughly until all the oats are coated
- Place on a baking tray lined with baking paper, and spread out as evenly as possible. Bake in pre-heated oven for about 8 minutes, until lightly golden and there is no residual stickiness on the oats.
- Leave on the tray to cool.
- While the oats are baking, place the seeds and nuts in a food processor and pulse gently until they are chopped up into small pieces, but not into crumbs. This should only take a few pulses to achieve.
- Once the oats have cooled, place them in a large bowl with the chopped nuts and seeds and all remaining ingredients.
- Stir until evenly mixed.
- Store in an airtight container in the pantry. Serve with a little milk of choice, some fresh fruit, a drizzle of raw honey or maple syrup, and a dollop of Coconut Yoghurt.
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