A delicious combination of oats, seeds and almonds, ideal for your morning cereal, sprinkled on fruit and yogurt or as a cheeky snack.  Store in an airtight jar for up to a month, if it lasts that long!  Works perfectly with gluten-free oats too. 


Preparation time: 5 mins
Cooking time:  32 mins
Total time: 37 mins
Serves: 800g


  • 2 tbsp coconut oil
  • 150ml maple syrup
  • 1 tsp vanilla extract
  • 300g rolled or Jumbo oats
  • 2 tsp cinnamon
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 100g flaked almonds
  • 50g dried cranberries
  • 50g raisins
  1. Line a large baking sheet with baking paper – you might need 2 sheets or trays. 
  2. Melt the butter and syrup in a small saucepan on the simmering plate, hotplate on simmering setting or induction on medium until just melted – do not allow to boil. 
  3. Remove from the heat and stir in the vanilla.
  4. Place oats, cinnamon, sunflower and pumpkin seeds and almonds in a large bowl and stir in the butter and stir in the melted mixture until evenly mixed.
  5. Place mixture on the prepared tin and bake
    CAST OVEN: onto the grid shelf on the floor of the  baking oven or oven on B4 setting
    FAN OVEN: preheated to B4/160oC/325oF.

  6. Cook for 15 minutes.   
  7. Remove from oven and stir in the cranberries and raisins. Bake for a further 10-15 minutes until golden brown.
  8. Allow to cool completely on the tray. 
  9. Store in airtight jar for up to 1 month.
Recipes Tags