This one’s so simple you could hardly call it a recipe. It can be made in advance and creates 4 – 6 serves. Double the batch if you want more because it stays crunchy for at least a week, maybe longer, but I don’t know – there’s never been any left to test! This has the perfect amount of sweetness to pair with Greek yogurt, but if you’re not a fan of dried fruits, add an extra tablespoon of rice malt syrup to the mix or serve with fresh berries.
- 2 cups rolled oats
- 1/2 cup nuts (almonds, cashews, hazelnuts etc)
- 3 tablespoon coconut oil
- 2 tablespoon rice malt syrup, honey or maple syrup
- 1 teaspoon cinnamon
- 1/4 cup currants, cranberries or sultanas (optional)
- 1/4 cup shredded or desiccated coconut
Preheat oven to 180 degrees. Line a baking tray with baking paper.
Melt coconut oil and sweetner in a bowl in the microwave in 30 second bursts, stirring each time.
Chop nuts in halves, or pulse a few times in food processor.
Add oats, nuts, coconut and cinnamon to the bowl and combine.
Spread mixture on the baking tray, breaking up any large lumps. Bake for 10 minutes.
Telling when this is done is tricky, it will be very lightly toasted. Too golden and you’ll be left with smoky/burnt flavour. The mixture will be soft when pulled from oven and will crisp up as it cools. Once cooled completely add dried fruit and stir in tray before pouring into an airtight container. Shake gently before serving each time, as the coconut settles. 1/2 a cup is a typical serve for me.
Tip: When I want to stretch this recipe out, I also add 1 cup of untoasted rolled oats to the airtight container.