450g Kangaroo Island rolled oats
30mL coconut oil
1 tsp cinnamon
1 tsp lemon myrtle
1 tsp cooking salt
1/4 cup crushed, roasted macadamias
30mL pomegranate molasses
1/4 cup dried pineapple
2 Tbs pumpkin seeds
2 Tbs sunflower seeds
2 Tbs black chia seeds
1/4 cup sultanas
1 Tbs dried wattle seed.
In a large bowl, combine rolled oats, cinnamon, lemon myrtle and salt.
Melt coconut oil and combine with buttermilk and honey. Combine this mixture with oat mixture and leave to soak for up to 12 hours.
Pre-heat oven to 150 C (fan forced) or 160 C (conventional). Line an oven tray with baking paper and lay mixture onto tray as evenly as possible.
Bake for 20 minutes, remove from oven and break up mixture. Repeat this 2-3 times until mixture is lightly browning, about an hour. Cool.
While oats are cooling, combine leftover ingredients except for the molasses, in a bowl and then add the oats, breaking up the mixture as you go. Add in molasses at last minute and continue to stir as it cools.
Store in a dry, cool place for up to 3 months, if you can wait that long.
Recipe provided by The Banksia Tree Cafe