Always check the labels of the products you use.
Method
- 1
Heat. Get the oven going at 150 °C (130 °C fan); put a sheet of baking paper on a large rimmed baking tray.
- 2
Mix. In a large bowl, combine 200 g rolled oats, 100 g almonds (or hazelnuts or cashews) roughly chopped, 40 g unsweetened coconut chips (optional) and 70 g pumpkin seeds.
- 3
Warm. Warm 70 g runny honey, 40 g light brown sugar, 60 ml coconut (or olive) oil, a pinch of chilli flakes (optional) and ½ tsp fine salt in a small saucepan over medium heat, stirring, until the sugar dissolves.
- 4
Pour. Tip the warm dressing over the oat mixture and stir thoroughly until everything is evenly coated.
- 5
Bake. Spread on the tray and bake for 15 min, stir, then bake for 20-25 min more until golden.
- 6
Cool. Cool completely on the tray.
- 7
Add. Once completely cold, stir through 20 g freeze-dried strawberries, crushing some into a fine pink powder.
- 8
Store. Once completely cool, transfer to an airtight container.
Storage
Keep in an airtight container for up to 2 weeks.
EU nutrition claims
- Source of fibre: 1.6 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 39 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
9.6 g per serving
19.2 % of the 50 g daily maximum · 38.4 % 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
- large rimmed baking tray (about 33 x 46 cm)
- baking paper
- large bowl
- whisk
- rubber spatula
- wire rack
- airtight container
- small saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 265 kcal |
| Protein | 7 g |
| Carbohydrate | 27.5 g |
| of which sugars | 11.2 g |
| of which free sugars | 9.6 g |
| Fat | 15.2 g |
| of which saturates | 5.7 g |
| Fibre | 4.2 g |
| Salt | 0.3 g |
Protein per 100 kcal
2.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
