Base Ingredients: 4 cups old-fashioned oats, 1½ cups mixed nuts/seeds, fine sea salt, flax seeds, ground cinnamon, fresh vanilla bean (scraped), orange zest, orange honey, coconut oil, olive oil
Three Variations: Coconut flakes, dried fruit (I used apricot + cranberries), dark chocolate 74%
Alternatives: No fresh vanilla? Use 2 tsp vanilla extract (but you’re missing that speckled magic). Regular honey works if orange honey isn’t available. Any dried fruit combo works – apricots, raisins, whatever’s lurking in your pantry.
Method:
- Prep: Preheat oven to 180°C, line large rimmed baking sheet with parchment
- Base mix: Combine oats, nuts/seeds, 1 tsp salt, 1 tsp cinnamon, vanilla bean seeds, 2 tsp orange zest
- Wet ingredients: Mix ¼ cup each coconut oil and olive oil, ½ cup orange honey, vanilla bean pod (for extra flavour)
- Combine: Pour wet into dry, mix until every oat is coated, spread evenly on baking sheet
- Bake: 17-24 minutes in batches, stirring halfway
- Cool: Let the batch cool completely (45+ minutes) while you bake the next batch – patience is key!
- Divide: Split into three portions, add coconut flakes to one, apricot + cranberries to another, chopped dark chocolate to the third
Store: Airtight container 2-4 weeks, freezer up to 3 months.
Pro tip: Remove vanilla pod before dividing – it’s done its aromatic work!
Watch the recipe here:
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