This batch was extra nutty. It works well as a light breakfast with yoghurt and fruit, simply in handfuls as a pick me up snack or made into flapjacks for a sweet treat.
500g porridge oats (I keep the amounts of oats and seeds equal but vary it if you fancy)
500g nuts and seeds (here I used cashews, almonds, peanuts, pistachios, poppy seeds, hazelnuts, coconut, pecans, pine kernals, sesame seeds)
5 tbsp sunflower oil (1 for every hundred grams)
5 tbsp set honey (1 for every hundred grams - using a heather or floral honey adds a new dimension)
200g dark brown sugar
100g light brown sugar (it's not essential to use two types of sugar it's just what I had)
1 tbsp ground cinnamonPreheat the oven to 180 C. Liberally oil a baking tray (I used a brownie tray or roasting dish) otherwise it's impossible to remove. Mix together the oats and seeds, add the oil, honey and sugar. Stir happily or bash if the mood takes you, until the mixture is a sticky, glossy, coated one. Arrange on a baking tray (or two). Toast in the oven for around 20 minutes. Be sure to keep an eye on it and stir every ten or so minutes as some nuts burn easily. Remove the soft mix from the oven. Do an obligatory taste test. It will harden as it cools. Leave it to cool and then break into small pieces and store in an airtight jar or jars if you're planning on giving some away.
Going nuts with nuts.
Gifts for my Valentine...
... and friends.