- 300ml clear honey
- 500g rolled porridge oats
- 150g hazelnuts, roughly chopped
- 100g desiccated coconut
- 150g dried cranberries
Keeps for up to a week.
Preheat the oven to 200°C, fan 180°C, gas 6. Warm the honey in a pan, then stir in the oats, hazelnuts and coconut until coated.
Spread the mixture on to 2 baking trays lined with nonstick baking paper. Bake for 20 minutes, stirring every 5 minutes, until golden. Allow to cool completely.
Add the cranberries and transfer to bags or jars. Seal and label.
Feel free to experiment with the ingredients – try adding exotic dried fruit or change the seeds.