INGREDIENTS
2
carrots
1
parsnip
1
apple
125 g
butter (or vegan margarine)
80 g
(1/3) light muscovado sugar (or brown sugar)
3 tbsp
agave nectar (or golden syrup or corn syrup)
150 g
porridge oats
75 g
raisins
4 tsp
seeds (mixed, linseeds, chia, pumpkin, sunflower… whatever you have to hand)
50 g
desiccated (shredded) coconut
1 tsp
ground cinnamon