Description
Gluten-free and dairy-free lemon and poppyseed breakfast cereal.
Ingredients
- 225 grams Gluten Free Oats
- 1 Lemon, Zested
- 2 Tablespoons Poppyseeds
- 3 Tablespoons Lemon Juice
- 120 milliliters Honey Or Maple Syrup
- 60 grams Coconut Oil
Preparation
Preheat oven to 150ºC (300ºF).
In a large bowl, mix oats, lemon zest and poppy seeds.
In a small pan, place lemon juice, honey or maple syrup, and coconut oil. Gently heat until melted and mixed together. Pour into dry ingredients and mix until oats are coated.
Spread out on a baking tray and bake for 15 minutes. Stir oats and return to the oven for another 15 minutes. Remove from the oven and allow to cool.
Store in an airtight container.
