Breakfast and Brunch

 

INGREDIENTS

• 2 cups Organic Rolled Oats

• 1 cup Organic Shredded Coconut (unsweetened)

• 1/4 cup Yacon Syrup

METHOD

1. Preheat oven to 170C.
2. Stir all of your ingredients together in a large bowl, until everything is coated well.
3. Pour onto a baking tray lined with baking paper and bake for 10 minutes, then stir mixture and bake for a further 5 minutes.
4. Remove from the oven and allow to cool, stirring every 10 minutes or so to prevent the mixture softening.
5. When completely cool, decant into an airtight glass jar and store in your pantry.
6. To serve add an extra drizzle of yacón, fresh/dried fruit and/or nuts as you desire.