Ingredients

The following ingredients have 4 Servings
  • 1 tbs coconut oil
  • 2 tbs honey
  • 200 g oats
  • 25 g desiccated coconut
  • 50 g dried mango pieces
  • 50 g dried pineapple pieces
  • 25 g flaked coconut

Instruction

  • Preheat the oven to 200°C (Gas mark 6/400°F).
  • Warm the coconut oil by microwaving at 15 second intervals in a small microwave safe bowl until completely melted. Add the honey and stir to combine.
  • Weigh out the oats and desiccated coconut into a large bowl, add the coconut oil and honey mixture and stir until the oat mixture is coated and starting to clump together.
  • Tip the mixture into a roasting tin or baking tray and spread out over in one even layer.  If you’re doubling up the recipe, you’ll need to use two tins or trays.
  • Bake for 15 minutes, shaking half way through.  Take out of the oven and leave to cool.
  • Whilst the oats are cooling, weigh out the dried mango pieces, dried pineapple pieces and flaked coconut. If your dried fruit pieces are fairly chunky, cut them into smaller pieces - I cut mine into quarters.
  • Once the oats are cool, mix in the mango, pineapple and flaked coconut.
  • Store in an airtight jar or container.