• 2 cups Wholegrain Rice Flakes
• 3 cups rolled oats
• ¾ cup Healtheries Bran Flakes or Healtheries Stabilised Wheatgerm
• 1 cup Healtheries Ground LSA (Ground Linseed, Sunflower Seed, Almond Meal)
• 1½ cups desiccated coconut
• 1 cup sunflower seeds
• 1 cup raw cashew nuts (or other nuts as preferred)
• ¾ cup honey
• 1 cup water (or apple juice)
• ½ cup neutral oil, e.g sunflower or canola.
• 2 tsp vanilla extract
• 1 packed cup dried cranberries (150g pkt)

Makes

25 serves (1/2 cup servings)

Method

1. Preheat oven 150°C fan bake (160°C regular bake).
2. In a large baking dish combine the rye flakes, rolled oats, LSA, coconut, seeds and nuts (and bran or wheatgerm if using).
3. In a small saucepan heat honey and juice or water, stirring until honey is dissolved (or microwave for 1 minute). Remove from heat, add oil and vanilla.
4. Pour liquid mix over dry ingredients, adding about one third at a time and mixing well between each addition. The final mixture will be quite wet and sticky.
5. Spread mixture out into 2 large roasting trays and bake for 35-40 minutes or until crisp and golden brown, stirring regularly to ensure even cooking.
6. Remove from the oven and stir in the cranberries.
7. Storage: Leave to cool before storing in an airtight container. Store for up to a month in a cool, dry place.

Serving Suggestions

Serve with fresh diced fruit and low fat greek yoghurt for a nutrient packed breakfast

Nutritional Information

Average Quantity per Serve