Meals and Courses

  • 200 g (7 oz) rolled oats
  • 50 g (2 oz) wheatgerm
  • 50 g (2 oz) sunflower seeds
  • 25 g (1 oz) sesame seeds or linseeds
  • 50 g (2 oz) pumpkin seeds
  • 50 g (2 oz) whole blanched almonds
  • 50 g (2 oz) hazelnuts
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground mixed spice
  • ¼ teaspoon salt
  • 100 ml (3½ fl oz) maple syrup
  • 1 tablespoon molasses or treacle
  • 2 tablespoons vegetable or rapeseed oil
  • 75 g (3 oz) ready-to-eat dried apricots, chopped
  • 50 g (2 oz) dried cranberries
  • 50 g (2 oz) golden raisins
  • 350 g (11½ oz) fat-free Greek yogurt
  • 2 peaches, stoned and sliced

Mix together the cereals, seeds, nuts, spices and salt in a large bowl.

Heat the maple syrup, molasses or treacle, oil and 2 tablespoons water in a small saucepan, then pour over the dry ingredients. Stir until thoroughly combined.

Tip the mixture on to a large, lightly oiled baking sheet, then press down firmly to make clumps. Place in a preheated oven, 140°C (275°F), Gas Mark 1, for about 30 minutes. Add the dried fruits and stir gently to combine. Return to the oven for a further 15 minutes or until evenly crisp and golden brown.

Leave to cool on the baking sheet (it will continue to crisp up as it cools), then store in an airtight container for up to 1 week. To serve, spoon into serving bowls and top with the yogurt and peaches.

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