Meals and Courses

  • 75 g (3 oz) rolled oats
  • 25 g (1 oz) dried cranberries
  • ½ tablespoon sunflower oil
  • 1 tablespoon clear honey
  • skimmed milk or low-fat natural yogurt, to serve

Put all the ingredients in a warm mixing bowl and stir until the oats are covered evenly with the oil and honey.

Turn out onto a nonstick baking sheet, making sure that there are no lumps. Put in the bottom of a warm oven, 110°C (225°F), Gas Mark ¼, for 4–6 hours, stirring occasionally to prevent sticking or browning.

When crispy, remove and allow to cool. Serve with skimmed milk or low-fat yogurt. Store in an airtight container. The mixture will keep fresh for several days if kept free of moisture.

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