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Gently melt the oil, honey and cinnamon together in a pan on a very low heat.
Lightly whisk the egg white while the honey is melting.
Cool the oil mixture slightly and pre-heat the oven to 100 degrees Celsius.
Stir the egg into the oil mixture.
Stir the egg and oil mix into the bowl containing all the chopped nuts, oats and seeds and mix so it’s all coated.
Line a large baking sheet or roasting tin with foil or grease proof paper.
Tip the mix into the tray and break it up and spread it around the tray.
Pop in the oven and cook for 1.5 hours, stirring every half hour, until it is golden.
Leave to cool in the oven and it will crunch up.
Weigh the final amount and work out how many portions it will be.