For the oats: pre-heat your oven to 160°C. Roll the whole oat seeds through the stone roller or with a rolling pin on a board. Place onto an oven tray. Pour over a splash of fruit juice and mix well, adding more if needed to coat well. Roast in the oven till golden.
Once cool, mix with the dried fruits, about 1/4 fruit to oats. It’s a good idea to make enough for a week at a time and store it in an air-tight container when cool. Serve with some chopped fresh stone fruits, yoghurt and a drizzle of honey if a sweet kick is what you need to get going in the morning.