Serves 10


  • 120g porridge oats
  • 120g almonds
  • 120g cashews
  • 50g pumpkin seeds
  • 50g sunflower seeds
  • 50g unsweetened coconut flakes / desiccated coconut
  • 40g coconut oil
  • 40g maple syrup
  • 1 tsp vanilla extract
  • To serve: coconut yoghurt, berries of choice or stewed apple


  1. Preheat the oven to 140C.
  2. Add the porridge oats, almonds, cashews, pumpkin and sunflower seeds and coconut flakes / desiccated coconut to a large oven-proof dish.
  3. Melt the coconut oil on a low heat and add in the maple syrup and vanilla extract.
  4. Combine the wet ingredients with the dry ingredients, ensuring the nuts, seeds and oats are well coated in the oil / syrup mixture.
  5. Bake in the oven for 20-25 mins until golden brown.
  6. Allow to cool.
  7. Store in an airtight container for up to 1 month.

To serve, add to a bowl with 2 tbsp coconut yoghurt and a handful of berries or 1 tbsp of stewed apple (from the porridge recipe).