There are a lot more tasty gluten free options out there for breakfast now, but homemade will always be top trumps! I can’t leave the house or function in general if I haven’t had breakfast, just a fact. Its so important, I’ve decided to dedicate the next few weeks and recipes to breakfast. Breakfast I salute you.
This recipe is adapted from Stoats recipe in Street Food Revolution.
Tasty bakes oats, good with both hot and cold milk or sprinkled over some yoghurt.
115g gluten free oats
100g desiccated coconut
100g chopped almonds
25g pumpkin seeds
10g sesame seeds
40g dried cranberries
Preheat the oven to 150C Fan (GM2).
Mix the oats, coconut, almond in a large bowl.
Heat the honey and stir into the oat mix.
Line a baking tray with parchment and spread the mix evenly over it.
Bake for 20 minutes or until its golden.
Allow to cool and add to an airtight container with the rest of the ingredients. It can last for two weeks in the airtight container, but it’ll be eaten long before then.