The ingredients:


  • 1 tbsp of Just Rapeseed Oil for greasing
  • 250g organic jumbo porridge oats
  • 100g wheatgerm
  • 150g seed mix (or 150g combination of sunflower, pumpkin, sesame and flax seeds)
  • 1/2 tsp ground cinnamon, optional
  • 150ml clear honey
  • 100g shelled pistachio nuts
  • 170g pack of dried cranberries, blueberries, cherries or raisins

The Method:

  1. Preheat the oven to 180°C or gas mark 4 and grease 2 baking trays with rapeseed oil.
  2. In a large bowl mix the oats, wheatgerm, seeds and cinnamon if using. Pour the honey into a small saucepan and heat gently until thin and syrupy.
  3. Drizzle over the oat mixture and mix well. Divide the mixture between the 2 trays and bake for 15 minutes, stirring halfway through. Remove and cool before adding the berries and nuts.
  4. Store in airtight containers for up to a month and serve for breakfast with milk and/or yogurt and some fresh fruit.