1 cup quinoa flakes
3/4 cup rolled oats *
3/4 cup millet puffs
1 cup chopped walnuts
¾ cup chopped almonds
¼ cup flaxseeds
½ cup sunflower seeds
¼ cup pepitas
½ cup dried cranberries/organic sultanas/currants
½ cup shredded coconut
1 tsp ground cinnamon
1tsp ground nutmeg
1tsp natural vanilla
2/3 cup extra virgin coconut oil (you may need to place jar in hot water to get oil to liquid)
1/3 cup rice malt/organic maple syrup
*To make this gluten free, replace the rolled oats with extra millet/quinoa or some brown rice flakes.
Preheat oven to 170 degrees C.
Add all dried ingredients (except cranberries and shredded coconut), to a bowl and mix well. Add the coconut oil, vanilla and maple/rice syrup and mix till dry mixture is well coated.
Pour mixture onto lined baking tray and spread out. Place in oven for 25 minutes, giving it a mix every 5 minutes or so and adding cranberries and coconut after about 15 minutes.
When cool, store in an airtight container. Enjoy with your choice of milk and yoghurt and some berries.