These deliciously crunchy clusters make a nourishing breakfast when served with fresh/dried fruit and Greek yoghurt. Or pop in a zip lock bag with some squares of dark chocolate for an energy boosting scroggin for when you are on the go!
2 cups rolled oats
½ cup threaded coconut
½ cup nuts (I used almonds and Brazil nuts)
1 cup puffed millet
¼ cup each pumpkin seeds and sunflower seeds
3 tablespoons oil (coconut or rice bran)
3 tablespoons maple syrup or honey
Preheat oven to 180 degrees Celsius.
Mix rolled oats, coconut, nuts, millet and seeds in a bowl. Warm the oil and maple syrup honey together in a pot over low heat until combined. Pour the oil mixture over the dry ingredients and mix well, ensuring all dry ingredients are covered. Tip onto a baking tray or roasting dish and spread out to a single layer (I line the tray with baking paper for an easy clean up).
Bake for 15-20 minutes, turning the pan around halfway through cooking to ensure it is evenly cooked. Don’t stir, instead leave it to cook as a big cluster! It will be golden brown and smelling delicious when it is ready. Allow to cool completely before breaking into clumps. Stored in a sealed container.