6 serves

  • 3 cups organic oats
  • 1 cup buckini (denatured buckwheat kernels)
  • or puffed Quinoa or puffed Amaranth
  • ¼ pepitas
  • ¼ sunflower seeds
  • ¼ cup chopped macadamia nuts
  • ¼ chopped almond
  • ½ cup coconut flakes
  • 2 tablespoons coconut oil
  • 2 tablespoons honey

*Tip: when using puffed quinoa or amaranth do not roast in oven instead add with the seeds at the end of cooking.

The buckwheat kernels are very hard if not denatured. Puffed quinoa is another alternative. We have only added a small amount of honey and coconut oil for a little crunch.

Preheat oven and melt honey and coconut oil in oven.

Mix oats and buckinis with honey and coconut oil. Place on brown baking paper on 180C in a fan-forced for 10min (golden brown), take out of oven and stir mixture and add coconut flakes and nuts. Place in oven for 5 more minutes or until light brown. Take out and add raw sunflower and pepita seeds. When mixture has cooled place in an airtight glass jar.

Serve with fresh seasonal fruit and top with plain yoghurt.