200g porrige oats
25g pumpkin seeds
25g linseeds
25g sunflower seeds
25g sesame seeds
50g sultanas
Put some oil in a pan and heat. Add the porridge oats and cook on a medium heat until toasted. Allow to cool.
Mix in a basin with the seeds and the sultanas (which have been rehydrated by running them under hot water).
Serve cold with soya milk for a healthy breakfast full of Omega 3.