Ingredients
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205g (2 1/4 cups) rolled oats
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145g (1 cup) macadamia halves
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30g (1/2 cup) coconut flakes
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80g (1/2 cup) pepitas (pumpkin kernels)
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60ml (1/4 cup) honey
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2 tablespoons grapeseed oil
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95g (1/2 cup) dried pineapple
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95g (1/2 cup) dried pawpaw (see note)
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40g (1/3 cup) dried banana chips
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Low fat milk, to serve
Method
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1Preheat oven to 170C. Line a large baking tray with baking paper. Combine oats, macadamia, coconut and pepitas in a large bowl.
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2Stir honey and oil in a small saucepan over medium heat for 2 minutes or until smooth and combined. Pour over oat mixture. Stir until well combined. Spread over prepared tray. Bake, stirring every 5 minutes, for 12-14 minutes, or until golden and crisp. Set aside on the tray to cool completely.
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3Transfer the oat mixture to a large bowl. Add the pineapple, pawpaw and banana chips. Toss to combine. Serve with milk.
Source: taste.com.au
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