I have finally banished cereal boxes from my kitchen! After years of experimenting, I have finally landed on a healthy breakfast that all three of my lovely children are happy to eat. Low in sugar and featuring a range of nutritious nuts and seeds, this is a filling breakfast to keep busy children and adults going all morning.
The recipe is infinitely customizable, but I am sharing how I make it to cater to my family’s tastes, with a few notes to help you customize it to your own tastes. We eat this with yogurt and fresh berries in the summer, or a homemade berry compote in the winter. A sliced banana on top is nice too.
Oh, and major bonus: your house will smell amazing as this cooks…
400 g gluten-free rolled oats
100 g flaked almonds
100 g chopped hazelnuts
100 g pistachio nut kernels
100 g mixed seeds (pumpkin, sunflower, sesame, linseed)
150 ml maple syrup
3 tablespoons olive oil
- other nuts such as walnuts or pecans
- dessicated coconut or coconut chips (add for last 10 minutes of cooking)
- dried fruit such as raisins, dried cranberries etc (add for last 10 minutes of cooking)
Makes 12-15 servings
Preheat oven to 180 C.
In a large bowl, combine all ingredients except pistachios and mix well. Pour into a large roasting tin or rimmed baking sheet and spread out to form as thin a layer as possible. Bake for 30 minutes, stirring every 10 minutes. Add the pistachios and bake for 5-10 minutes more, until golden brown.
Cool and transfer to an airtight container. Serve with milk or yogurt and fruit.