65ml cold-pressed rapeseed oil
2 tbsp golden syrup
250g jumbo oats
100g bran sticks
100g pumpkin seeds
50g sunflower seeds
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, honey and golden syrup. Stir until melted and add the oats, bran sticks, pumpkin and sunflower 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 wheatgerm, 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.