Try this recipe for a lovely healthy Beekeeper’s Breakfast. Delicious with yogurt, fresh fruit and more honey!

First pre-heat oven to 170 degrees C  for a fan oven or 190 degrees for a conventional oven.

Ingredients

• 200g Porridge oats;
• 200g Jumbo oats;
• 100g Chopped almonds or walnuts;
• 100g Wheatgerm;
• 85g Desiccated coconut;
• 25g Sesame seeds;
• 50g Sunflower seeds;
• 150ml Local honey;
• 90ml Hot water;
• 150ml Sunflower oil;
• 1 tsp Vanilla essence;
• 0.5 tsp Salt;
• 50g Pumpkin seeds.

Method

1. Combine the first 7 ingredients in a large bowl;
2. Mix together the honey, the hot water and the salt in a jug or other bowl then whisk in the oil and the vanilla essence;
3. Pour the honey/oil mixture into the oats etc and stir together well;
4. Spread the lot into a large roasting tin;
5. Place into the centre of the pre-heated oven and cook for about 45 minutes or until golden in colour;
6. Note – you will need to stir this regularly to prevent scorching – particularly towards the end of the cooking time;
7. Stir the pumpkin seeds through the mixture while still hot;
8. Allow to cool completely before storing in one of those airtight plastic tubs.

Click here for more about Cooking with Honey

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