• Method

  1. Preheat the oven to 170°C/340°F/150°C fan/Gas 3.
  2. Measure all the ingredients apart from the dried fruits and tip into a large bowl. Add the grated orange zest. Stir to mix them all well together.
  3. Grease a large rimmed baking tray with more oil or use a baking tray covered with baking paper (or a Silpat silicone mat). Spread out the oat mixture by shaking the tray gently from side to side.
  4. Bake in the oven for about 10-15 minutes, turn over the mixture to ensure the mixture is toasted evenly, and bake for a further 10 minutes or until lightly browned.
  5. Leave to cool completely for about 30 minutes then add the dried fruits.

Store in an airtight container at room temperature. Enjoy at its best and consume within a week.

Serve with milk, almond milk or yogurt and fresh berries.

Jill Colonna is from Edinburgh but for the past 25 years has been living the French-Scottish life in Paris with her Corsican husband and teenage girls.  Jill is author of two patisserie recipe books, ‘Mad About Macarons’ and ‘Teatime in Paris’ and writes at MadAboutMacarons.com

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