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A dessert with a kick or a sweet breakfast treat, this recipe can be incorporated into a variety of menu applications.
Time 2 hours soaking time, 5 minutes prep time
375 g organic rolled oats
375 g mixture of LSA, dried fruit and nuts (or favourite blend)
225 g honey, warmed
225 ml rice bran oil
225 g espresso coffee
1 ½ tsp ground cinnamon
¾ tsp ground fennel
Tamar Valley Greek Style Yoghurt, to serve
Preheat the oven to 130°C.
Line two large roasting dishes with baking paper and set aside.
Place the oats, LSA, fruit and nuts mixture into a large bowl. In another bowl pour honey, oil and coffee into a jug. Stir in the cinnamon and fennel. Pour the mixture over dry ingredients and combine well.
Spread mixture evenly into the prepared roasting dishes and bake for two hours, or until crunchy.
Serve with Tamar Valley Greek Style Yoghurt and poached or seasonal fruit.