• 400g rolled oats (gluten-free if required)
  • 120g dried goldenberries
  • 100g protein crispies (puffed rice or puffed quinoa for a vegan substitute)
  • 100g ground flaxseed
  • 80g protein powder; plant-based soya bean, pea work well, as does whey
  • 80g dried goji berries
  • 50g dried figs or dates, roughly chopped
  • 50g chia seeds
  • 300g nuts of choice:
    • 60g almonds, roughly chopped
    • 60g cashews, roughly chopped
    • 60g walnuts, roughly chopped
    • 60g whole pistachio kernels
    • 60g raw cashews
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 30g dried cranberries
  • 30g dried apricots, roughly chopped

Superfood powders:

  • Vitalising superpowder
  • Omega-3 superpowder
  • Cacao and superpowder
  • Alkalising superpowder
  •  Baobab
  •  Cacao powder
  •  Maca powder
  •  Moringa powder
  •  Camu camu powder
  •  Loganberry powder


  • Sugar-free chocolate chips
  • Raw dried banana
  • Freeze-dried raspberries
  • Add dried apricots, cherries and blueberries instead of figs and dates
  • Other nuts like brazils, macadamia, hazelnuts work well


  1. If toasting the nuts, toast them in a large pan on a medium heat for about 3-4 mins, tossing occasionally. (Alternatively, you could bake the nuts in the oven for about 5 mins at 170°C). Allow to cool.
  2. In bowl, mix together all the ingredients. Then decant into the Kilner jar.
  3. Easy! Serve with almond milk and a scoop of yoghurt.