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Ingredients

300g tin of chickpeas

30g pumpkin seeds

30g sunflower seeds

15g Mornflake Jumbo oats

30g almonds

30g toasted coconut flakes

70g walnuts

1 tsp hot smoked paprika

Method

Preheat the oven to 160°C and line two baking trays with baking paper.

Drain, rinse and dry the chickpeas. Tip them onto the baking tray and sprinkle with 1 tsp of paprika then shake them around until they are all covered in the spice. Place in the oven for 30 minutes.

At the same time spread the almonds out onto a separate baking tray and place in the oven for 8 minutes.

Once cooked, remove both the almonds and chickpeas from the oven and set to one-side to cool.

Add the oats, pumpkin seeds, sunflower seeds and walnuts to a dry frying pan and toast over a low to medium heat for 5-8 minutes. Stir occasionally so they don’t burn.  Remove from the heat and allow them to cool.

Then mix all the ingredients together in a bowl.

Store in an airtight jar or container and eat within 4-5 days.