3 Tbsp (45 ml) Flora oil 2 Tbsp (30 ml) clear honey 2 Tbsp muscovado sugar (or Demerara sugar) ¼ C (60ml) cranberry juice 3 cups rolled oats ½ cup (125 ml) mixed seeds 100g mixed nuts, chopped ¼ cup (60 ml) desiccated coconut ½ - 1 cup dried cranberries
Preheat oven to 140ºC. Place oil honey, sugar lemon juice, cranberry juice in a small pot, and stir over a gentle heat until melted and evenly mixed. Remove from heat and add to the ingredients except for the raisins and cranberries. Stir and mix until evenly coated Spread the mixture onto two baking trays lined with baking paper Bake for an hour, stirring frequently, until crisp and golden brown Cool, stirring occasionally, to break up lumps. Mix in cranberries and store in an airtight container Serve with low fat milk, fat free yoghurt and fresh fruit
