About the Recipe
There are days when only a bowl of crispy cereal will do but the vast majority of shop bought options are highly processed and full of sugar. I always have the ingedients for this in my cupboards and make this recipe on repeat. It's so simple to make that I usually do a batch while I'm making something else. You just have to watch it so it doesn't burn! I'll often have it as a little snack, or a brekkie with greek yogurt and berries.
Ingredients
200g organic rolled oats
60g puffed rice
2 tsp ground cinnamon
1 tsp ground ginger
¼ tsp salt
3 tbsp / ¼ cup coconut oil
8 tbsp / ½ cup honey or maple syrup
8tbsp ½ cup of smooth 100% peanut butter (or other nut butter)
1 tsp vanilla extract / paste
½ cup mixed nuts
¼ cup pumpkin seeds
¼ cups sunnflower seeds
½ cup mixed dried fruit (Optional - sultanas, raisins cranberries, dates are all nice)
Preparation
Preheat oven to 180C - You can also use an airfryer, but the cooking time will be shorter.
Add the oats, puffed rice, nuts, seeds, cinnamon, ginger and salt to a large mixing bowl and combine.
In a small saucepan add the cocounut oil, honey or syrup, nut butter and vanilla and melt together.
Once melted, add the syrup mixture to the dry ingedients and mix to combine thoroughly, making sure everything has a bit of a coating. You should see the ingredients clumping together a bit.
Line a deep baking tray or roasting tin with parchement paper and spread the mixture out so it’s no more than 2cm thick. If you have more mixture then do this in batches or on two trays.
Bake in the oven for 10 mins. Remove, give it a bit of a mix with a wooden spoon, spread back out again and continue to bake - checking and stirring every 10 minutes or so, until it’s golden brown. (Using an airfryer? You’ll need to check it every 5 minutes and the total time will be less per batch)
Remove from the oven and let cool on the tray. It should crisp up more as it cools.
Once cool, add the dried fruit and any extras like toasted cocounut if using.