We value your privacy
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.
David Morgan is a food writer and stylist who trained as a pastry chef in London, Paris and New York. He is now based in Sydney, where he produces gorgeous food for magazines internationally.
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.
We use cookies to help give you the best experience on our site and to allow us and third parties to customise the marketing content you see across websites and social media. For more information see our