by Steph Attwater · chief sub editor
+ Prepare 2½ cups mixed nuts and seeds (I used roughly chopped raw almonds, a few roughly chopped brazil nuts and walnuts, pumpkin seeds and sunflower seeds). Add 2 cups to a processor and grind to crumbs.
+ Add ground mixture plus ¼ cup ground linseed to 750g rolled oats. Add remaining ½ cup nuts and seeds and a handful coconut flakes; mix well. Store airtight.
+ Variations: Add 1-2 handfuls dried fruit (eg raisins, dried cranberries, chopped dates, chopped apricots).
+ For a gluten-free version (pictured), replace oats with
1 packet quinoa puffs – this will make a smaller amount.