1000 g rolled oats, medium size flakes, not big ones (standard packets of rolled oats porridge are fine)
120 ml peanut oil
200 g nuts (brazil/almonds/hazel) each cut into several pieces
100 g pine nuts
150 g sunflower seeds
100 g pumpkin seeds
100 g sesame seeds, lightly roasted, carefully, in a fry pan
60 g coconut thread
60 g ground linseeds (if available - whole linseeds are indegistible)
100 g oat bran
100 g wheat germ
150 g dried apricots cut into small pieces
100 g cake fruit mix or sultanas
Heat a large pan/dish on the stove and add half the oil. Add the rolled oats and stir briefly. Add the remainder of the oil and stir thoroughly. Put into the oven pre-heated to 380-400 degrees F and bake for about 10 mins. It should be hot to the touch but not turning brown.
Mix the nuts and seeds in a baking dish and bake these in the same oven for about 8 mins so that again they are hot but not turning brown.
Mix everything together. Serve with fresh fruit and trim milk.
Source: Dad
