This recipe is eminently adaptable so feel free to mix and match the make-up of seeds and nuts to suit your taste – the Waitrose mixed packs are handy if you’re short on time, and desiccated coconut also makes a great addition. Adding a whisked egg white is a clever trick to help bind it all together.
- Preparation time: 10 minutes, plus cooling
- Cooking time: 35 minutes
- Total time: 45 minutes, plus cooling
Makes: about 700g
200g jumbo porridge oats
75g pumpkin seeds
75g sunflower seeds
25g golden linseeds
25g sesame seeds
25g poppy seeds
100g whole skin-on almonds, roughly chopped
1 cinnamon stick
1 vanilla pod, split lengthways
½ tsp sea salt flakes
2 tbsp rapeseed oil
1 egg white, beaten to soft peaks
50g pitted dates, roughly chopped
50g dried willam pears, roughly chopped
1. Preheat the oven to 170˚C, gas mark 3. Mix all the ingredients together, apart from the dates and dried pears. Spread out in an even layer on a parchment-lined roasting tray. Bake for 30 minutes, turning everything halfway, until golden.
2. Scatter over the dates and pears; don’t stir. Bake for 5 minutes more until crisp, caramelised and dried out. Leave to cool completely on the tray. Store in an airtight container for up to 1 month. Serve with milk and a drizzle of honey, if liked.