Ingredients

8 tablespoons honey

75 g skin-on almonds

300 g rolled oats

40 g sunflower seeds

40 g pumpkin seeds

30 g desiccated coconut

50 g dates

50 g dried sour cherries

50 g dried apricots

50 g dried peaches

Instructions

Preheat the oven to 150ºC/300ºF/gas 2 and warm the honey through in a saucepan.

Chop up the almonds then spread over a large baking tray with the oats, seeds and coconut.

Pour over the warm honey and mix with a spoon, then pop in the oven for 20 minutes, stirring every so often.

Meanwhile, destone the dates and chop up with the rest of the fruit.

After 20 minutes, add all the fruit, stir once (try not to touch again until it is cool) and put it back in the oven for another 10 minutes. It should be clumping together nicely.

Remove from the oven and allow to cool before breaking it up and storing in jars or airtight containers for up to 1 month. Serve with yoghurt and fresh or poached seasonal fruit.

View the original recipe here