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Spring has sprung and I’m so happy that we simply just had a couple of days without rain! Once this week I stopped and felt the warmth of the sun and what a great feeling it was. Also with the sun coming up earlier in the morning, it brings with it newfound energy for breakfast.

Whilst I’m always going to promote breakfast for every time of the year (I am the weetbix ambassador) this time of the year just gives us a renewed spring in our step. Don’t mind the punt. Hazel made a batch today.

  • 500gm rolled oats
  • 3/4 cup grapeseed oil
  • 5 tbsp liquid honey
  • 1 tsp cinnamon, ground
  • 1 cup sunflower seeds
  • 1 cup pumpkin seeds
  • 3/4 cup almonds, but we can use any nuts
  • 3/4 desiccated coconut
  • 1 cup cranberries or blueberries
  • 1 cup raisins
  • Popped popcorn

Pre-heat your oven to 180*c

Take a large roasting tray and line it with baking paper.
In a large bowl combine the oats, cinnamon, sunflower seeds, pumpkin seeds, nuts and coconut.

Mix well before adding the honey and oil, and combine again before spreading out on the roasting tray.

Bake for 10 minutes, before removing from the oven and stirring well with a spoon. Place back into the oven and bake for a further 10-15 minutes or until the mixture is nice and brown.
Remove from the oven and stir in the dried fruits. Mix again and allow to cool completely before adding in some popped popcorn store in an airtight container