IMG_8299Nothing beats warm coconut and banana oats on these cold winter mornings. Imagine combining these warm winter cosies with two NZ favourites – Crumble & Slice… heaven!ragged-frame-aqua-top

Ingredients:

Base:
  • 3/4 cup coconut thread
  • 1 cup oats
  • 2 tbsp chia seeds
  • 1/2 cup almonds
  • 1/2 cup coconut yoghurt
  • 2 tbsp pure maple syrup
  • 3 – 4 medjool dates
Middle
  • 3 bananas (we love All Good Bananas!)
  • 1 tbsp maple syrup
Crumble
  • 3 tbsp Raglan Coconut Yoghurt
  • 1/2 cup oats
  • 3/4 cup coconut thread
  • 2 tbsp honey
  • 2 tbsp coconut oil
  • 1/2 tsp each of cinnamon, ground ginger and vanilla bean

 

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Method:

    1. Preheat the oven to 180 degrees.
    2. To make the base, place the oats, coconut thread, almonds and chia seeds in a food processor and process until they form a flour.
    3. Add the maple syrup, dates and coconut yoghurt and process until the mixture comes together. It should be sticky.
    4. Line a slice tin with baking paper and press the base into it.
    5. Thinly slice the 3 banana’s longways and lay the slices over the top of the base. Set aside while making the crumble top.
    6. For the crumble top, place all ingredients in a food processor and pulse until it comes together. Don’t over pulse; you want it to still be coarse.
    7. Pour evenly over the banana’s and bake for 20-30 min’s or until the crumble is golden on top and the banana’s have caramelised!
    8. Serve with an extra dollop of coconut yoghurt and enjoy!!

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