Preheat oven to 160°C In a large bowl, mix the hazelnuts, coconut, rolled oats and cocoa powder. Mix this well to ensure the cocoa powder is evenly distributed.
Whisk together the honey and the melted coconut oil.
Add the wet ingredients and salt to the oats mixture and mix until everything is well combined.
Spread evenly on a foil-lined baking sheet and place in the oven for 20-30 minutes, stirring every 10 minutes to make sure the edges don’t burn.
When it’s golden brown and crunchy, take it out of the oven and let it cool on the tray completely and then stir in the dried banana chips.
Serve with double-thick plain yoghurt, seasonal berries & additional honey to taste. For an additional flavour boost, mix in NOMU Vanilla paste.
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