Tropical treat

• jumbo oats↗250g g
• desiccated coconut↗50g g
• dark muscovado sugar↗25g g
• pumpkin seeds↗50g g
• mixture of chopped Brazil nuts100g g

  and whole raw cashews

• packet ready-to-eat tropical fruit↗250g g
• yogurt↗

  fresh blueberries, sliced banana and honey to serve (optional)

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C (Gas 6, fan 180 °C). Spread oats, coconut, sugar and pumpkin seeds on a large baking tray with sides, preferably non‑stick. Mix in the sugar and break up lumps with your fingers, then add the nuts.

2. 2

   Bake for 15 minutes, stirring every 5 minutes, until the sugar begins to melt and the nuts are lightly toasted. Transfer to a large bowl and let cool.

3. 3

   Finely chop the tropical fruits and fold them into the mixture. Serve with chilled milk, yogurt and fruit.

4. 4

   Store in an airtight container for up to 2 months.