Ingredients
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75 g butter (3 oz)
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5 tablespoons clear honey
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1 teaspoon vanilla essence
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300 g rolled oats (10 oz)
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50 g dried shredded coconut (2 oz)
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3 tablespoons sunflower seeds
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3 tablespoons pumpkin seeds
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1 tablespoon sesame seeds
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1 tablespoon linseeds
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75 g rye flakes (3 oz)
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75 g dried fruit (salad a mix of fruits 3 oz, roughly chopped)
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50 g sliced almonds (2 oz)
Instructions
- Preheat oven to 160C, 325F or gas mark 3.
- Place the butter, honey and vanilla essence in a small saucepan.
- Cook over a medium heat, stirring occasionally for 5 minutes or until the honey and butter are combined.
- Place all the remaining ingredients, except the dried fruit salad mix, into a large bowl and mix well.
- Carefully stir in the butter mixture and then spread the mix over the base of a large, nonstick roasting/baking pan and place into the preheated oven for 20 minutes or until the grains are crisp and browned stirring occassionally to prevent the mix from sticking.
- Remove from the oven and allow to cool,.
- Stir in the dried fruit salad.