Another from the archives… I do love breakfast, but I do like taking the decision making out of it and will eat the same thing day in day out.
This is gluten free recipe is inspired by lots of different recipes and several attempts at getting it just right for me, so you are welcome to substitute or leave out anything that doesn’t work for you!
ingredients
250g Gluten Free oats
50g Flaxseeds
100g Pecans
100g Walnuts
100g Pumpkin seeds
50g Cranberries
50g Chopped Dates
100g Raisins Black & Yellow
6 tbsps coconut oil
2 tsp cinnamon
4 tbsp maple syrup
Pre-heat the oven to 180C Fan
Chop the pecans & walnuts and place them in a large bowl along with all the oats, flaxseeds, pumpkin seeds, cranberries, dates (don’t add the raisins yet they burn very easily in the oven)
In a pan melt the coconut oil and stir in the maple syrup and cinnamon and add this to the bowl of ingredients, mix thoroughly.
Spread the mixture evenly on a baking tray and place in the oven for 20-30 minutes. Give the mixture a good stir halfway through to ensure an even toasting. It should be crispy and toasted when done.
Remove from the oven and mix in the raisins. Let it cool and then store in a jar or air tight container.
I love this with oat milk, but add yoghurt and honey if you want it a little sweeter even fresh chopped fruit if you want to make it more fancy.
