Fruity Breakfast Crunch

• 
  For the mix
• 5tbsp maple syrup
• 2tbsp runny honey
• 2tbsp vegetable oil
• 200g (7oz) rolled oats
• 75g (3oz) sunflower seeds
• 75g (3oz) desiccated coconut
• 50g (2oz) ready-to-eat dried apricots, chopped
• 50g (2oz) raisins
• 50g (2oz) dried mango or pineapple, chopped
• 50g (2oz) dried banana chips, chopped
• 2tbsp natural or fruit-flavoured yogurt
• handful of fresh fruit (chopped mango, apple, strawberries, raspberries, kiwi or banana)

steps:

Heat the oven to gas 2, 150˚C, fan 130˚C. Line a large baking tray with baking parchment. Mix together the maple syrup, honey and vegetable oil in a large bowl. Add the oats, sunflower seeds and coconut and mix well. 


Tip onto the baking tray and spread evenly. Place in the oven for 15 minutes. Mix around on the tray and return to the oven for a further 10-15 minutes.


Remove from the oven and leave to cool. If any of the mix is stuck together in places, break into smaller pieces. Stir in the dried fruit (picture 3). (This mixture will keep crisp in an airtight container for up to 2 weeks.) To serve, try with ice-cold milk or your favourite yogurt, or you can layer it in a glass bowl or sundae dish with yogurt, grated apple, some apple juice or milk and fresh fruit.