Always check the labels of the products you use.
Method
- 1
Heat. Preheat the oven to 165 °C (145 °C fan) with shelves in the upper and lower thirds; line 2 large rimmed baking trays with baking paper.
- 2
Syrup. Simmer 120 ml coconut oil, 1 tbsp olive oil, 160 ml maple syrup, 160 g light brown sugar, 160 ml coconut milk and 1½ tsp fine salt in a medium saucepan over low heat, stirring, until the sugar dissolves; remove from the heat and add 2 tsp vanilla.
- 3
Flour. Blitz 105 g rolled oats with 12 g coconut flakes in a food processor or blender until you have a fine flour.
- 4
Mix. In a large bowl, combine the oat flour, 350 g remaining rolled oats, the rest of the coconut flakes, 1 tsp ground cinnamon, 1 tsp ground ginger (or cardamom), 85 g flaked almonds, 70 g pumpkin seeds and 65 g sunflower seeds; pour in the warm syrup and stir thoroughly, then leave to thicken for 10 min.
- 5
Form. Squeeze large spoonfuls of the mixture into clumps and space them out on the lined trays.
- 6
Bake. Bake for 40-50 min, carefully flipping the clusters with a fish slice every 15 min and swapping the trays between shelves, until deep golden.
- 7
Cool. Cool completely on the trays (they will firm up as they cool).
- 8
Store. Once completely cool, transfer to an airtight container.
Storage
Keep in an airtight container for up to 1 month.
Free sugars
17.8 g per serving
35.6 % of the 50 g daily maximum · 71.2 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 2 large rimmed baking trays
- baking paper
- medium saucepan
- food processor or blender
- large bowl
- wooden spoon
- fish slice
- wire racks
- airtight container
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 370 kcal |
| Protein | 7.5 g |
| Carbohydrate | 41.7 g |
| of which sugars | 18.7 g |
| of which free sugars | 17.8 g |
| Fat | 20.5 g |
| of which saturates | 10.5 g |
| Fibre | 4.7 g |
| Salt | 0.57 g |
Protein per 100 kcal
2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
