Photo: Marina Oliphant
2 cups rolled oats
1 cup mixed nuts (optional), roughly chopped
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/4 cup linseeds
3/4 cup honey, warmed
500ml plain yoghurt to serv
e2 punnets blueberries to serve
Preheat oven to 180C. Mix oats, nuts and seeds in a medium bowl, add honey and stir to combine. Spread out mixture on a lined oven tray. Bake for 30 minutes until golden and crunchy, stirring halfway. Remove from oven and cool. Break up into chunks and store in an airtight container until ready to use. Serve with yoghurt and blueberries.
Tip If you can't eat nuts, replace them with extra oats or reduce the amount of honey.
- Main Ingredients - Nuts, Yoghurt
- Course - Breakfast/Brunch
- Occasion - Mother's Day