Roasted oats with honey and apple

This is a lovely breakfast, ideal if you are in a rush since a good batch can be made on the weekend and stored ready for a grab and go bite.

Melt 4 good sized scoops of coconut oil in a saucepan until it turns to a clear liquid. Pour a whole packet of oats (1kg) into a roasting tin and pour over the oil and mix with four teaspoons for honey. Mix well and taste. If too dry add a little more honey and oil. Adjust as required you want oats to be coated well so they get nice and crunchy.

Roast oats on a baking try for 20 minutes turning every 5 minutes until nicely brown and crunchy in an oven pre-heated to 180 degrees C.

Allow to cool and store as shown and they’ll keep for ages.

Servicing suggestion: bowl of oats with some sliced apple (Jazz or Braeburn are the great: juicy, sweet and crunchy) and a splash of your favourite chilled milk, oat milk works well. Also try adding coconut flakes, nuts like almonds, seeds and other fruit (dried or fresh) and maybe some yoghurt. Make it your own!

Enjoy.