Ingredients
(makes 1 large jar)
- 40g coconut oil
- 120ml honey
- ½-1½ flaked salt
- 170g jumbo rolled oats
- 170g grain of your choice, eg spelt, barley or rye flakes (or twice the amount of oats)
- 200g mixed nuts, roughly chopped (I like almonds, pistachios, pecans and macadamias)
- 50g pumpkin seeds or seeds of your choice
- 50g coconut shavings (available at health food shops)
- 1 large egg white
- 80-100g mixed chopped dried apricots, dates and sour cherries (or dried fruit of your choice)
Method
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Heat the oven to 150C and line a baking tray with greaseproof paper. Put the oil, honey and salt together in a small pan and heat gently until the oil has melted and they’re all well combined. Take off the heat and allow to cool slightly.
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Mix the dry ingredients, apart from the fruit, in a large bowl. Stir the honey and oil into the bowl until well distributed. Beat the egg white in a separate bowl until frothy, then toss with the mixture.
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Spread out on the baking sheet and bake for about 30-35 minutes until golden, stirring occasionally so it cooks evenly, and more regularly if you’d prefer a looser texture.
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Leave to cool and crisp up on the tray, then stir in the fruit. Store in an airtight container.
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