This recipe was created by Mattias Kristiansson, chief editor of the Swedish vegan magazine VEGO. The recipe and the image was published in his amazing book "Vegan på 21 dagar" ("Vegan in 21 days") which unfortunately will not be printed more. I have received permission from Mattias to publish recipes and images. The text below is copied from the book and translated from Swedish.
Why buy store-ready when you can easily do your own? If you want to hold back on the sweetening, just skip the agave syrup completely, but we think it gives a nice touch.
6 dl rolled oats (preferably with extra fiber)
1 dl flaxseed
1 dl hazelnuts and almonds, chopped
1 dl pumpkin seeds
1 dl sunflower seeds
1 tablespoon cardamom
2 teaspoon grind ginger
1½ tablespoon cinnamon
1 teaspoon of vanilla powder
2 tablespoons agave syrup
3 tablespoons rapeseed oil
2½ tablespoons of water
Put the oven at 175 ° C.
Mix all the dry ingredients into a bowl. Spread out on an oven plate.
Mix agave syrup, rapeseed oil and water and sprinkle the mixture onto the dry ingredients.
Roast in the oven for 30-40 minutes. Stir every now and then. Take out and let cool. Store in a glass jar.
Serve with plantbased yogurt or milk.