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Ingredients
175 g rolled oats
70 g coarsely chopped pecans
20 g shredded/desiccated coconut
1/4 tsp salt
120 g soft brown sugar
2 tbsp canola or sunflower oil
4 tbsp maple syrup
25 g dried cranberries
25 g raisins
70 g coarsely chopped pecans
20 g shredded/desiccated coconut
1/4 tsp salt
120 g soft brown sugar
2 tbsp canola or sunflower oil
4 tbsp maple syrup
25 g dried cranberries
25 g raisins
Method
- Pre-heat the oven to 150ºC/300ºF/Gas 2. Put the oats, nuts, coconut, salt and sugar in a large bowl and mix together with a wooden spoon.
- Whisk the oil and syrup together in a jug or small bowl.
- Pour over the oats and mix well.
- Spread out on a lightly oiled baking sheet and bake in the centre of the oven for 40–45 minutes, stirring every 10 to 15 minutes.
- Transfer to a bowl, stir in the raisins and cranberries, leave to cool.
