Peanut and Coconut Granola Pizza

Pick your toppings of choice for this pizza with a twist!

Serves 6|Takes 40 minutes

INGREDIENTS:

1 cup of Flahavan’s  Oats
2 tbsp peanut butter
2 tbsp coconut oil
1/4 cup of golden syrup
1/4 cup of pumpkin seeds
1/8 cup of sunflower seeds
2 tbsp flaxseed
4 tbsp desiccated coconut
3/4 cup of yogurt(natural or Greek yogurt can also be used here)

Suggested fruit toppings:
1 strawberry, halved
½ kiwi, peeled
10 blueberries
½ passion fruit
1 fresh fig, sliced
¼ papaya
2 raspberries, halved
¼ mango

METHOD:

Preheat the oven to 350°F  place the peanut butter, coconut oil and golden syrup in a small pan over low heat, stirring to melt everything together.

Place the Flahavan’s Oats, pumpkin seeds, sunflower seeds, flaxseed and desiccated coconut in a mixing bowl and pour over the melted ingredients and mix together.

Tip the mixture into a 9 inch loose bottom spring form cake tin and flatten down using the back of a metal spoon. Push the mixture up slightly higher round the edges to form an indentation for the toppings.

Place in the oven for 25-30 minutes or until tinged golden brown round the edges. Leave to cool before removing from the tin.

Cut into eight wedges then spoon over the coconut yogurt and spread out into an even layer. Top each slice with freshly cut fruit of your choice.

Recipe Categories:

Sweet   Snacks   Vegan   Vegetarian   Dairy Free  

For this recipe you can use:

Flahavan's Irish Rolled Oats
Flahavan's Oats Illustration