Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Julia Frey of Vikalinka
8.8oz Scottish porridge oats/rolled oats
4 tbsp coconut oil
4 tbsp Manuka honey
1 cup hazelnuts
4 tbsp Demerara sugar
- Preheat the oven to 180C/350F. Spread the nuts on a baking sheet and toast in the oven for 10 minutes. Cool slightly, then roughly chop.
- In a large bowl combine oats, melted coconut oil, Manuka honey, Demerara sugar and chopped nuts.
- Line a 9" X 13" pan with parchment paper making sure the sides overhang from the pan, then empty the contents of the bowl into the pan, spread evenly and then pack in tightly.
- Bake for 20 minutes until slightly golden and smells of honey. Let cool in the pan for 5 minutes, then pick up by the overhanging sides of parchment paper and lift from the pan onto a cutting board. Cut into 16 rectangles. Cool completely and store in an air-tight container.