1 tablespoon Chelsea Golden Syrup
1/4 cup canola oil
1/2 cup Chelsea Soft Brown Sugar
3 cups rolled oats
1 cup coconut
1/2 cup bran flakes
1/2 cup wheat germ flakes
2 tablespoons sesame seeds
2 tablespoons sunflower seeds
1 cup mixed nuts, cashew, pecan, walnut etc
1 cup raisins or sultanas
1/2 cup finely chopped apricots

Preheat oven to 150°C.

In a small saucepan, gently heat the Chelsea Golden Syrup, oil and Chelsea Soft Brown Sugar until the sugar dissolves. Mix the rolled oats, coconut, bran, wheat germ, sesame and sunflower seeds and mixed nuts in a large roasting tin. Pour the hot syrup, sugar and oil mixture over and mix well. Bake for 40 – 45 minutes until lightly browned, stirring every 10 minutes. Leave to cool completely then mix in the dried fruit. Store in an airtight container.