I devised this recipe in the past couple of weeks, and I’m enjoying it so much that I wanted to share it. It’s full of protein and fiber and good for those on a low-GI diet — mixed with yogurt, this will keep you full for much longer than more sugary versions.

2 1/2 cups whole rolled oats (not oatmeal)
1 Tbsp. pumpkin seeds
3 Tbsp. sunflower kernels
1/2 cup finely chopped nuts, like almonds or cashews
2 Tbsp. roughly chopped hazelnuts
Heavy sprinkling of cinnamon
Sprinkling of salt
1 1/2 fl. oz. canola (rapeseed) oil
4 1/2 fl. oz. agave syrup*
1 tsp. vanilla extract

Preheat oven to 140C/285F degrees.

Mix together the dry ingredients. In a separate bowl, or in a measuring cup, mix together the oil, agave syrup, and vanilla. Pour the wet mixture into the dry and mix well with a wooden spoon, until everything is coated.

Put mixture in a baking tray with raised edges and bake for one hour, stirring every 15 minutes with a metal spatula or spoon. Let cool, then keep in a sealed container.

*Agave syrup is similar to honey and just as sweet, but doesn’t spike your blood sugar like honey does. You can replace it with honey here, but the recipe won’t have quite the same effects.