Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is a deservedly popular breakfast dish which can be made in bulk and stored in an airtight container. It has a satisfying crunchy texture and will keep happily for a month.


  • 450 g/1 lb/4½-5 cups rolled oats
  • 100 g/4 oz/1 cup each blanched almonds, chopped hazelnuts, unroasted cashews and chopped walnuts
  • 25 g/1 oz/2 tablespoons each sesame seeds and sunflower seeds, roasted
  • 8 tablespoons clear honey
  • 2 tablespoons sunflower oil


    Pre-heat the oven to 180°C/350° F/Gas Mark 4. Mix all the dry ingredients together, then stir in the honey and oil. Mix thoroughly and spread the mixture out on an oiled baking sheet. Bake for about 20 minutes, then take it out, turn the mixture over and break it up slightly. Bake for a further 40 minutes, ensuring that it browns evenly. Break into chunks again while still warm.