- 175g rolled oats
- 70g coarsely chopped pecans
- 20g shredded/desiccated coconut
- ¼tsp salt
- 60g soft brown sugar
- 2tbsp canola or sunflower oil
- 4tbsp maple syrup
- 50g raisins
If your child is anti-nuts or allergic to them, you could substitute pumpkin seeds instead, or double the quantity of raisins.
- Pre-heat the oven to 150°C/130°C fan/gas 2. Put the oats, pecans, coconut, salt and 
sugar in a large bowl and mix with a wooden spoon.
- Whisk the oil and maple syrup together in a jug or small bowl. Pour over the oats and mix well.
- Spread out on a lightly oiled baking sheet and bake in the centre of the oven for 40–45 minutes, stirring every 10 minutes.
- Transfer to a bowl, stir in the raisins and leave to cool.
Recipe appears in The Fussy Eaters’ Recipe Book (Ebury Press, £14.99)
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