Adapted from my good friend and personal trainer Alex O’Shea

A delicious mix of golden roasted oats, nuts, and seeds to start your day in a balanced way.  You can use different combinations of nuts or seeds to your taste.

Makes 7 breakfast servings


250g – Whole rolled oats
(can be GF)

25g – Pumpkin seeds

25g – Sunflower seeds

25g – Flaxseed (golden linseed)

15g – Chia seeds

25g – Toasted coconut flakes

50g – Sliced almonds

40g – Walnuts

40g – Hazel nuts

50ml – honey or maple syrup

75 ml – Extra virgin olive oil


1. Preheat oven to 170 degrees.  In a large bowl mix the dry ingredients.  Mix the oil and syrup together (If using honey then you may need to heat it so the honey becomes runny).  Pour it over the oat mixture and mix it together.  Line a baking tray with parchment.

2. Bake for 20 minutes stirring often (every 5 minutes x 4) until oats are golden.  Take care to turn the oats often in the oven until golden. Remove from oven, leave to cool.  Add ¼ cup of cacao nibs.

3. Mix and store in an airtight container.

4. Serve with chopped mixed berries on top (strawberries, blueberries, blackberries or soft fruit like nectarines, peaches, figs) and 3-4 Tbsp of yoghurt and milk (cow’s or plant-based milk).

I enjoy this breakfast most weekday mornings with coconut yoghurt and almond milk and blueberries.  I also enjoy it as the base for a red berry granola pot as a snack or pudding.


Note: alternative nuts might be pistachio, brazils, cashew, pecans.