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October 24, 2017



























Star of the Show Ingredients:

Oats are a complex carbohydrate which means they release their energy slowly avoiding the blood sugar highs you would get from a normal breakfast cereal. They are also a good source of both soluble and insoluble fibre helping with gut motility

Nuts and seeds are a rich in of healthy fats, protein and contain a whole host of vitamins and minerals

Cinnamon is a natural sweetener reducing the need for added honey etc.  It has also been shown to help regulate blood sugar levels

Makes 1 large jar 




5 cups rolled oats (GF if necessary).

2 1/2 tablespoons of melted coconut oil / ghee

¼ cup honey

2 cups mixed activated nuts and seeds e.g almonds, cashews, pumpkin, sunflower

2 tablespoons ground flax seeds

1 ½ teaspoons cinnamon 

good pinch of salt




Pre-heat oven to 200C.

If you do not have activated nuts and seeds (except ground flax seed) then place in oven to roast for 10-15 mins until nicely toasted. 

Spread oats over 2 baking trays and put in oven for about 10 minutes until golden.  Shake half way through so evenly toasted. 

While oats are toasting place coconut oil/ ghee in saucepan with honey over a low heat until melted and mixed through.  Take oats out of oven and mix together with the honey mixture and all the nuts/ seeds.  Add in cinnamon, ground flaxseed and good pinch of salt while you mix.  Ensure all the mixture is evenly coated. 

Put all the mixture back into one baking tray and put it straight into the fridge.  Leave it in the fridge for at least an hour till it crunches up.

Remove from fridge and break up the large chunks.  Store in jar (for Singapore we would recommend storing in fridge to keep it fresh). Serve with yogurt/ cooked fruit/ topping to smoothie bowl or have a handful as a snack. 



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