300g of oats

100g almonds roughly chopped

150g pumpkin seeds

150g Fresh coconut roughly chopped (you have a bonus of beautiful coconut water to drink if you buy it fresh)

2 Tablespoons cinnamon

50g coconut oil melted

100g maple syrup can use honey

100g peanut butter

100g dried cranberries

Preheat oven to 180 degrees and line a sheet pan with baking paper. In medium sized bowl combine the oats, sliced almonds, pumpkin seeds, coconut, cinnamon & cranberries

In small bowl whisk the oil, maple syrup, and peanut butter. Pour over the oat mixture and mix until incorporated.

Spread evenly on the sheet pan. Bake for 20-25 minutes mixing once halfway through until golden brown.

Leave on the try until cool.

I like it sprinkled over fat free Greek yoghurt but it’s just as nice in a bowl with milk.

Store in an airtight container