Ingredients
- 3 heaped tbsp of pip & nut almond butter
- 3 tablespoons of coconut oil
- 4 tablespoons of honey, or maple syrup if you prefer
- 0.5 tsp of ground cinnamon
- 300 g of rolled oats
- 100 g of quinoa, rinsed (if you like it crunchy)
- 200 g of mixed nuts, roughly chopped (try a blend of almonds, pistachios, pecans)
- 50 g of pumpkin seeds, and/or sunflower seeds
- 50 g of coconut shavings
- 1 large egg, just the white is needed (optional)
- 100 g of dried fruit, (try raisins, chopped dried apricots, dates or cherries)
- 150 ml of almond drink
- 50 g of brown puffed rice, (optional)
Method
Step 1
Preheat the oven to 150℃/ 300°F / gas mark 2Step 2
Combine the nut butter, coconut oil, honey or maple syrup and cinnamon in a sauce pan and melt over a low heat. Mix the remaining ingredients, except the egg white and dried fruit, in a bowl, then stir in the melted mixture to combine. Add the whisked egg white at this stage if you want bigger clusters, as it helps everything stick better (but is just as good without).Step 3
Spread the mixture out in an even layer on 2 large baking trays and bake for 35-45 minutes, or until it looks nicely toasted, keeping an eye on it so it doesn’t over-bake, and stir occasionally if you don’t want it in clumps.Step 4
Once completely cooled, stir in the chopped fruit and store in a jar.Step 5
Perfect served with almond milk.