45 g butter
2 Tbsp rapeseed oil
200g porridge oats (I used a blend of oats and quinoa flakes)
2tbsp agave syrup
150g raisins, nuts and seeds mix : linseed, sesame or pumpkin are all good!
Melt the butter in a medium pan.
Add the Agave syrup and the treacle. It is easier to get the treacle out if you use the spoon you have just dipped into the warm butter.
Add the oil. Keep aside warm.
Put all the dry ingredients together in a big bowl, then pour in the melted butter and mix.
|A wild garden, last summer|
Now choose a healthy mix of nuts, seeds and dry fruit. Choose anything you like! My own favourite is a blend of currants, sesame seeds, linseeds, pumkin seeds and brazil nuts, roughly chopped up. Mix it in.
Pour on a tray, being careful not to have too thick a layer or it will roast unevenly.
Bake in a hot oven (180°) in the middle shelf for about 20 min but watch and shake from time to time so it does not burn! It does so very quickly and you want golden, not black…
Enjoy with yogurt and fresh fruit for breakfast or after a light dinner. Here you are, Pauline, as requested – Hope you didn’t have to wait too long!