65ml cold-pressed rapeseed oil
350g jumbo oats
150g mixed seeds - for example sunflower, pumpkin, linseed, chia
100g chopped mixed nuts, toasted
50g flaked almonds, toasted
You will need a large, non-stick baking tray that can also be used on a hob.
Preheat the oven to 160C (fan).
Put the baking tray on a gentle hob and add the rapeseed oil and honey. Stir until melted and add the oats and seeds.
Stir well and spread out evenly across the tray.
Bake for approx 25 minutes, stirring with a wooden spoon every 5 minutes, until beautifully golden.
Once cooked, add the nuts and stir well. When it's cooled, store it in an airtight container.
Delicious for breakfast with fresh or stewed fruit and natural yogurt.
My favourite: fresh summer strawberries covered with whipped cream and greek yogurt (mixed 50:50) and a generous sprinkling of granola on top.