This is a recipe for a tasty and nourishing toasted cereal, and can be eaten for breakfast with milk, as a topping on fruit salads, yoghurt, ice cream, or as a healthy snack on its own, at any time of the day.
Difficulty:👍👍
Cost: £££
Method
- Preheat oven on to gas 3, 150°C, 300°F.
- Measure the oil, honey and malt into a small saucepan and heat gently, stirring to combine thoroughly.
- Put all the dry ingredients into a large bowl, mix well together and add the oil/honey mixture. Stir well until all the dry ingredients are coated. Spread the mixture out into a large roasting tin and place in oven.
- After 10 minutes, take out and turn mixture around in the tin so that it colours evenly.
- Bake for a further 10 minutes or until it is an even, rich golden brown colour. Beware, it burns easily!
- When cool, break into crumbs and store in an airtight container. It will keep for several weeks.
Ingredients
3 tablespoons oil
2 tablespoons honey
2 tablespoons malt extract (or use extra honey if you prefer)
250g/8 oz porridge oats (or a mixture of grain flakes)
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
1 tablespoon pumpkin seeds
1 tablespoon desiccated or shredded coconut
1 tablespoon nuts roughly chopped e.g. almonds, hazelnuts, walnuts, brazils (optional)
You can vary the ingredients according to your taste, or what is available – e.g. use other flaked grains, such as jumbo oats, barley, rye, wheat, buckwheat, quinoa or millet.
