The Australia and New Zealand Army Corps (ANZACs) served with distinction in the First World War, sustained in their bitter Gallipoli campaign by ANZAC ‘biscuits’ – a hard cookie – sent from home. We’ve taken that recipe and used it as an inspiration for this hearty breakfast – powered by oats, nuts and fruit and, motivated by ANZAC spirit, you’ll be ready to take on the day.
1 cup rolled oats
1 tbsp coconut oil
1/3 cup chopped walnuts (or substitute nuts of your choice)
1/3 cup chopped hazelnuts
2 tbsp sunflower seeds
*1/3 cup milk of your choice, plus a bit to top with
pinch of salt
pinch of cinnamon
3/4 cup water
1 tbsp brown or white sugar (optional)
1/3 cup flaked coconut
1/2 cup raisins (or 1/4 cup raisins, 1/4 cup dried apricots)
*for backpacking use reconstituted dried milk
• In a nonstick pan, melt 1 tbsp coconut oil over medium heat. Add 1 cup rolled oats and toast for 5 minutes, stirring occasionally until oats start to turn fragrant.
• Add nuts and seeds and continue stirring for 1-2 minutes more, until lightly toasted.
• In a pot, add 1/3 cup milk, pinch of salt, pinch of cinnamon and 3/4 cup water. Bring to a boil over medium heat.
• Add sugar, flaked coconut, raisins, and toasted oats and stir gently to combine. Cover pot, turn off the heat and let sit for 5-10 minutes.
• Serve warm and chewy. Add additional milk if desired.