A great store cupboard recipe that is ideal to prepare and store ahead of time, ready to serve on busy mornings or for a healthy a midmorning snack.
For 20 portions you need:
350g (12oz) Local honey
225ml (8floz) Sunflower oil
450g (1lb) Porridge oats
450g (1lb) Flaked barley
200g (8oz) Dried cranberries or sour cherries (optional)
200g (8oz) skinned almonds or hazelnuts, cashews or macadamias – toasted
30g (1oz) sunflower seeds – toasted
75g (3oz) wheatgerm
2 roasting trays lined with baking parchment
METHOD
Preheat conventional ovens to (160 C Fan) 180 C Gas Mark 4
Put honey and oil in a pan. Place over low heat on a conventional hob or use AGA simmering plate. Gently warm liquids, continuously stirring to melt honey.
Mix flaked barley and oats together in a large bowl. Pour oil and honey over cereals and stir well to coat the flakes. Spread mixture evenly in trays.
Conventional cooking – place tray on middle shelf. Check after ten minutes turning if necessary.
Two oven AGA – Slide grid shelf on oven floor. Insert cold shelf above.
Four oven AGA and Total Control – Slide shelf on lowest runner in baking oven.
Remove from oven when golden brown and toasted. Set aside. When cool add remaining ingredients and mix well. Store in airtight jar and enjoy within two weeks.
