250g Almonds

80g Pecans

80g Walnuts

80g Oats (gluten free if preferred)

2tsp Cinnamon

2tbsp Melted Coconut Oil

80g Sunflower Seeds

80g Pumpkin Seeds

100g Coconut Flakes


  • Preheat the oven to 180°C
  • Whizz half the Almonds, Pecans and Walnuts in a blender
  • In a bowl combine the chopped Nuts with the remaining whole Nuts, Oats, Cinnamon and Oil
  • Add the mixture to a baking tray and bake for 15 mins
  • Add the Seeds and Coconut Flakes before baking for another 15 minutes

Serves: a very hearty batch (2 week’s worth of breakfasts, at least)