Pre-heat the oven to 120°C(fan)/140°C/gas mark 1. Cover two baking trays with baking paper and set aside.
Mix together 300g oats, 100g chopped almonds and 100g sunflower or pumpkin seeds seeds in a large bowl. Stir in 250g grated beetroot. Add 100ml maple syrup, 100ml sunflower oil and 1 teaspoon vanilla extract and mix well until everything is covered.
Spread in a thin layer over the baking trays. Place in the oven for 20 minutes, stir and then put back in the oven for a further 20 minutes. Repeat for a third 20 minutes.
Remove from the oven and allow to cool on the tray. Once cool stir in 100 g sultanas and 50g chocolate chips.
Store in an airtight container in the fridge for around a week.
Serve with fresh fruit, compote or yoghurt. Or just eat out of the box while no-one's looking.