Porridge oats (about 100g)
2 tablespoons linseeds
2 tablespoons chia seeds
2 tablespoons pumpkin seeds
1 tablespoon cacao nibs
1 teaspoon cacao powder
2 tablespoons coconut oil
1 tablespoon honey
Step 1: Put porridge oats, linseeds, chia seeds, pumpkin seeds, cacao nibs and cacao powder in a mixing bowl. Mix well.
Step 2: Melt coconut oil in a saucepan over a low heat.
Step 3: Add coconut oil to mixing bowl along with 1 tablespoon of honey. Mix everything together well.
Step 4: Put mixture in baking dish lined with parchment paper. Bake in office preheated to 160 c for 15 minutes. Then reduce heat to 110 c and bake for a further 30 minutes.
Step 5: Allow to cool. Then store in a container. Enjoy some for breakfast with fruit and yogurt.
Mixture of nuts (such as almonds, cashews, hazelnuts, walnuts)
Seeds (such as chia, linseed, sesame)
cacao nibs (optional)
Step 1: Blend about 15 dates with a few drops of milk or water in the nutri bullet (or alternative blender) to form a paste. Add to mixing bowl.
Step 2: Add about 200g of porridge oats, 2 handfuls of mixed nuts and 2 tablespoons of seeds to mixing bowl. Add 1 tablespoon of cacao nibs if using (these will give it a nice chocolate taste). Mix everything together well.
Step 3: Add 1 tablespoon of honey and 1 tablespoon of olive oil. Mix well.
Step 4: Transfer mixture to baking dish lined with parchment paper. Spread evenly. Bake it in oven preheated to 160 c for 15 minutes. Then reduce temperature to 110 c and bake for another 30 minutes.
Step 5: It should look like this when it comes out of the oven. Leave to cool.
Step 6: Break into pieces and store in a container. Enjoy some for breakfast with fresh berries and natural yogurt. 🙂