250 g Jungle Oats
50 g desiccated coconut
25 g dark muscovado sugar
50 g pumpkin seeds
100 g mixture of chopped Brazil nuts and whole raw cashews
250 g packet ready-to-eat tropical fruit
Yogurt, fresh blueberries, sliced banana and honey to serve (optional)
- Preheat the oven to 180°C. Put oats, coconut, sugar and pumpkin seeds on a large baking tray with sides, ideally nonstick. Mix in sugar and break up lumps with fingers, then add nuts.
- Bake for 15 minutes, stirring every 5 minutes, until sugar starts to melt and nuts are lightly toasted. Tip into a big bowl and leave to cool.
- Snip bite-sized pieces of tropical fruits into the mixture. Serve with chilled milk, yogurt and fruit.
- Store for up to 2 months, airtight.