crunchy maple pecan clusters

MAKES 8 CUPS

These sweet, toasty golden clusters have expanded their reach beyond the first meal of the day, finding their way into my afternoon repertoire and even occasionally making an appearance before bed! Consisting predominately of nuts and seeds, they are full of protein and healthy fats, and as a result will keep you feeling full and satisfied for much longer than most other breakfast cereals.

120g pure maple syrup or coconut nectar

50g coconut oil

2 teaspoons vanilla extract

Pinch fine salt

200g slivered almonds

150g pecans

100g coconut flakes

100g sunflower seeds

100g pumpkin seeds

80g buckwheat groats

20g sesame seeds

150g rolled oats

1   Preheat oven to 140°C. Line 2 large roasting tins or baking trays with baking paper or baking mats.

2   Place maple syrup or coconut nectar, coconut oil, vanilla and salt in TC bowl, melt for 3 minutes, 50°C, speed 2.

3   Add almonds, pecans, coconut flakes, sunflower seeds, pumpkin seeds, buckwheat groats, sesame seeds and (lastly) oats. Mix for 1 minute, 70°C, reverse speed 2.5, assisting with spatula if necessary. Spread mixture evenly over the lined tins or trays, but keep mixture touching with no gaps.

4   Bake for 20 minutes, then turn off oven. Allow mixture to cool completely in the oven – do not open the door during this time.

5   Once cooled, mixture should be golden and set in 2 sheets. Break into rough chunks (‘clusters’) and store in airtight jar. They will keep for up to a month.

Serve clusters with yoghurt, milk and/or fruit, or just enjoy them on their own.

VARIATION: For a gluten-free option, omit the rolled oats.