Sweet Fibre Topper Recipe

Ingredients

75g coconut oil
50g honey
4 cardamom pods
2 tsp ground cinnamon
1 tsp ground ginger
50g walnut halves
150g jumbo porridge oats
50g pumpkin seeds
50g sunflower seeds

Prep: 20 mins | Cook: 30-35 mins

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Method

1. Preheat your oven to 190°C/170°C/Gas 5. Line a large baking tray with baking paper.

2. Scoop the coconut oil and honey into a small pan. Set on a medium-low heat and gently warm for 2-3 mins, stirring, till liquid and smoothly combined. Pour into a mixing bowl.

3. Crush the cardamom pods and shake the black seeds into a pestle and mortar. Grind to a fine powder. Add this to the mixing bowl with the cinnamon, ginger and a pinch of sea salt. Whisk together till combined.

4. Roughly chop the walnut halves and add them to the bowl with the porridge oats, pumpkin seeds and sunflower seeds. Toss together till everything is coated in the spiced oil.

5. Spread the oats and seeds out on the baking tray in an even layer. Roast in the oven for 25-30 mins, taking the tray out every 10 mins and giving the oats and seeds a stir. They're ready when they have browned and crisped up.

6. Transfer the roasted pulses and seeds to an airtight jar or tub. They will keep for up to 7 days. Sprinkle them over yogurt, porridge or ice cream. Stir them into a crumble mix before topping stewed fruit, or add it to a cookies, banana bread or sprinkle over sponge cakes just before baking.