200gm Rolled Oats (Porridge oats)

60gms Hazelnuts, roughly chopped (you can bash them with a rolling pin in a food bag which is easier)

80gm Quinoa flakes (these are different from the normal thing)

2 tsp Cinnamon (scant)

¼ tsp Salt

1 Beetroot about 125gm, peeled and roughly chopped

2 tbsp Coconut Oil (heaped)

90ml Date syrup

150ml Maple Syrup

2 tsp Orange zest, grated

50gm Goji berries

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Preheat the oven to 180°C

 

Put the oats, nuts, quinoa, cinnamon and salt into a large bowl, mix and set aside

 

Put the beetroot, oil, syrups and orange zest in to a food processor and whizz to make a sauce.

 

Pour over the dry mix and make sure it is all well coated.  Tip onto a greased baking tray (use more coconut oil not butter) and use a spatula to smooth the mixture flat.  Cook for 15 minutes and then remove and break into large pieces.  Return to the oven for another 10 minutes.  Repeat again stirring in the goji berries. Keep an eye on it and keep cooking in 10 minute bites, and breaking it up until it’s golden and crunchy.

 

Let it cool before putting it into an airtight container.

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Serve with your prefered milk or yoghurt choice and some chopped banana if you want something more substantial.