A versatile crunchy topping to add to your winter porridge, serve with stewed fruits and custard for a satisfying dessert, or simply enjoy as a snack on its own.
Place oats, almonds, coconut, orange rind and sea salt in a large bowl and mix well.
Combine the honey, hot water and oil together and stir until the honey has dissolved.
Add the wet ingredients to the dry ingredients and mix thoroughly. The mixture should be quite wet still. Leave to sit for 30 minutes.
Spread thinly on two large cookie trays and bake at a low heat (around 70°C) for approximately 20-25 mins. Make sure you stir it regularly so that the outside mixture doesn't burn and the mixture becomes evenly golden in colour.
Remove from oven and let cool thoroughly before placing in an airtight container.
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