1. Wash the peanut kernels, peel the walnuts, and place them on the baking tray.
2. Preheat the oven and heat up and down at 150 degrees for 10 minutes.
3. Similarly, put the almond flakes and oatmeal into the oven and heat up and down at 150 degrees for about 8 minutes.
4. Take out the roasted nuts, let them cool, chop them and put them in a bowl (reserve a little for later decoration). Add honey and minced coconut.
5. Pour in corn oil.
6. Stir well.
7. Put the chopped nuts in a 7-inch baking pan, spread out and compact with a spoon.
8. Preheat the oven and fire up and down at 180 degrees for about 15 minutes.
9. Take out the roasted nuts, let cool, and pour in old yogurt.
10. Sprinkle the remaining chopped nuts on top of the yogurt for decoration.
11. Garnish with mulberries, diced kiwi and dried cranberries.
12. A healthy breakfast with high value and low calories was born~
13. Good looks~
14. O(∩_∩)O haha~ let's eat~
Tips:1. Use corn germ oil instead of butter, which is low-fat and healthier.
2. The oven settings are for reference only.
3. You can change the fruit to whatever you like.
