I use this in lots of ways. It’s great with nut milk for breakfast and blends well with other cereals, such as cornflakes or bran flakes, so you can use it to amp up the flavour and texture of a cereal you’re a bit bored of. It’s also a delicious topping for a crumble, and an extra crunchy treat atop some good coconut yoghurt or vanilla ice cream.
Serves 6 generously
50g/¼ cup coconut oil
3 tbsp maple syrup
1 tbsp jaggery
180g/scant 2¼ cups porridge/rolled oats
80g/1 cup desiccated/dry unsweetened coconut
1 tbsp cocoa nibs
Preheat the oven to 190°C/375°F/gas mark 5. Melt the coconut oil in a pan. Add the maple syrup and jaggery and stir through. Add the oats, coconut and cocoa nibs and stir into the liquid, ensuring that all the oats get a good coating of the liquid. Tip out onto a 32 x 22cm/13 x 9in baking tray/cookie sheet, lined and greased, and shake to spread evenly. Toast in the oven for 10–12 minutes, until golden brown. Leave to cool, then store in an airtight container, where it should last for up to 2 weeks.
Great for autumn and winter Suits Vata and Pitta types