300 g porridge oats (a mix of large and small flakes if possible)
50 g desiccated coconut
50 g pumpkin seeds
85 g dark muscovado sugar
3 tbsp sunflower oil
3 tbsp maple syrup or honey
100 g each raisins, dried cherries, blueberries and dried apricots
100 g dark chocolate
summer berries and milk, to serve
- Heat oven to 130C/110C fan/gas ½. Tip the oats, coconut, pumpkin seeds and sugar into a roasting tin and mix well with your hands. Mix together the oil and maple syrup, then drizzle into the dry mix, stirring until it is evenly damp. Bake for 40 mins, stirring halfway through, then leave to cool.
- Stir in the dried fruits. Chop the chocolate into small chunks and stir in, then transfer to a plastic container. Will keep for 4 weeks. Serve with summer berries and milk.