Gluten-free and dairy-free lemon poppy seed breakfast cereal.
- 225 grams Gluten free oats
- 1 Lemon, zested
- 2 tablespoons poppy seeds
- 3 tablespoons Lemon juice
- 120 milliliters honey or maple syrup
- 60 grams coconut oil
Preheat the oven to 150°C (300°F).
In a large bowl, combine rolled oats, lemon zest and poppy seeds.
In a small saucepan, combine lemon juice, honey or maple syrup and coconut oil. Heat gently until melted and combined. Pour in the dry ingredients and stir until the oats are coated.
Spread on a baking sheet and bake for 15 minutes. Stir in the oats and return to the oven for another 15 minutes. Take out of the oven and let cool down.
store in an airtight container.