3 tbsp coconut oil (1/2 cup)
3 tbsp date syrup (1/2 cup) - if you can't get date syrup you could always swap for maple syrup.
150g oats (1.5 cups)
50g wheat bran (1/2 cup)
200g almonds and pecans (1.5 cups)
50g pumpkin and sunflower seeds (1/2 cup)
25g desiccated coconut (1/4 cup)
2 tbsp milled linseed - optional
1 tsp ground ginger
2 tsp ground cinnamon
100g dried apricots and dried dates (1/2 cup) - you can substitute for your favourite dried fruits, but this is a really tasty combination.
Chop your pecans and almonds to a consistency you’re happy with, I like them quite chunky and rough but if you prefer smaller pieces you could always pop the nuts into a food processor and blitz for a minute or two. Then throw into a large mixing bowl with your oats and wheat bran, your sunflower and pumpkin seeds, spices, milled linseed and desiccated coconut.
After 30 minutes remove from the oven and stir in your dried fruit. Leave to cool before storing in an airtight jar or container. This keeps well for a few weeks, but I doubt you will be able to make it last that long!