- ServingsAbout 1 kg
- Prep15 min
- Cooking22 min
- DifficultyEasy
The nuts go in at the end of baking, at low heat: that way they keep their fragile oils and their crunch instead of browning and drying out.
Ingredients
- 500 g oat flakes
- Pecan nuts
- 100 g Brazil nuts
- 70 g hazelnuts
- 40 g sesame seeds
- 50 g pumpkin seeds
- 50 g sunflower seeds
- 50 g goji berries
- 50 g cranberries
- 75 ml coconut oil
- 180 ml maple syrup
- 5 tbsp cinnamon
- 1 tbsp kosher salt
Preparation
Pulse the Brazil nuts, hazelnuts and pecans in a food processor for 20 seconds — just to break them up, not to pulverise them.
In an ovenproof dish, mix the coconut oil, salt, cinnamon, oat flakes and maple syrup. Bake at medium-low heat for 15 minutes, stirring halfway through.
Add the chopped nuts, sesame and pumpkin seeds and stir again. Bake for another 7 minutes at low temperature, so the nuts do not burn or lose their nutrients.
Remove from the oven, add the goji berries and leave to cool. Sprinkle with a little more cinnamon if you like, to deepen the aroma.
Serve cold with your favourite fruit and a plant milk — homemade cashew milk suits it particularly well.