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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.
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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in January 2015.
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