Prebiotic breakfast topper

Makes 40 x 2tbs serves


1 kg rolled (traditional) oats


30g cashews

20 almonds

80g walnuts

40g hazelnuts


20g chia seeds

20g pumpkin seed

20g linseeds (flaxseeds)

20g sesame seeds

20g sunflower seeds

Dried fruit:

100g dried cranberries

50g dried mango

50g sultanas


1 tbsp freshly ground coffee  (optional but delicious)

3 tbsp cocoa OR cacao powder


1.     Preheat oven to 180 degrees C. Mix oats, nuts and seeds together and roast for 15 minutes. Shake the tray halfway through baking.

2.    Mix the other ingredients in and blend all together in a food processor until a rough powder.

3.    Store in an airtight container.

How to serve

Sprinkle into your oats or cereal / add to yoghurt
Place on top of stewed rhubarb and custard for dessert
Sprinkle on top of banana and peanut butter on toast

Recipe Adapted from Jamie Oliver’s Granola Dust recipe in ‘Everyday Superfoods’

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