A summer variety of my pan granola. The coconut pairs really well with some greek yoghurt and sweet, juicy peach segments!
For 5-6 portions you'll need
180 gr of rolled oats
2 tablespoons of neutral oil (like sunflower oil)
3 tablespoons of agave nectar
gr of coconut flakes
Appliances you need
How to make it
Pop everything into a non- stick frying pan and heat on medium- high.
Stir every now and then, but also give it a chance to caramelise.
While it is baking grab a cooling rack lined with baking paper.
When the oats are golden brown, dump it onto the rack. Press down a little with a spoon or your stirring utensil from before.
Let it cool and break down into pieces.