Ingredients
- 2 tbsp coconut oil
- 2 tbsp honey
- 200g jumbo porridge oats
- 1½ tsp cinnamon
- Yogurt, fresh fruit, nuts & seeds, to serve
Prep: 5 mins | Cook: 20 mins
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Method
1. Preheat your oven to 180°C/Fan 160°C/Gas 4. Line a baking tray with baking paper. Set aside.
2. Spoon the coconut oil and honey into a large pan and set over a medium heat. Warm for 2-3 mins till the oil and honey have melted and are smooth.
3. Tip the oats into the pan and dust in the cinnamon. Stir till the oats are coated in the honey, oil and cinnamon. Scoop onto the baking tray and spread them out. Slide into the oven and bake for 15 mins, stirring halfway through to turn over the oats, till golden brown and a little crisp.
4. Let the oats cool, then tip them into a jar. A serving is approximately 40g. They're delicious served with yogurt, fresh or dried fruit, and a sprinkle of nuts and seeds.
5. Eat Me, Keep Me
The oats will keep well for 2 weeks in an airtight jar or tub.
