Jamie Magazine
By Joss Herd
Ingredients
50g groundnut oil
75ml maple syrup
300g giant rolled oats
50g pumpkin seeds
50g sunflower seeds
50g golden linseed
½ tablespoon ground cinnamon
1 teaspoon ground ginger
50g toasted coconut flakes
blueberries
yoghurt
Method
- Preheat the oven to 180ºC/gas 4. Heat the oil and maple syrup in a small saucepan for about 3 minutes, until just bubbling.
- Place the oats, seeds and spices into a bowl, pour over the warmed maple syrup mixture and stir well to combine. Tip it onto a large baking tray and press into a single layer.
- Pop it in the oven and bake for 35 to 40 minutes, until toasted, stirring occasionally to toast all sides.
- When it’s done, leave to cool before mixing in the coconut flakes. Serve with blueberries and yoghurt.
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