adapted from Heidi Swanson
Ingredients:
1 cup flaked coconut
2 cups rolled oats
3/4 cup toasted pumpkin seeds
3 tablespoons poppy seeds
1 teaspoon baking powder
1/2 teaspoon kosher salt
1/3 cup honey
1 1/2 cups low-fat coconut milk
grated zest from 1 lemon
1 large egg
2 teaspoons pure vanilla extract
2 tablespoons turbanido sugar
Method:
Pre-heat the oven to 325 degrees. Spread the coconut flakes on a baking sheet in a thin layer and toast for 5-10 minutes stirring occasionally until fragrant and lightly browned.
Increase the temperature of the oven to 375 degrees.
In a bowl mix together the oats, half the pumpkin seeds, half the coconut, the poppy seeds, baking powder and salt.
In another bowl, whisk together the honey, coconut milk, lemon zest, egg and the vanilla. Add the oat mixture to the wet mixture and stir gently to combine.
Pour the mixture into a 9-inch baking dish, top with the remaining pumpkin seeds and coconut and sprinkle with the turbanido sugar.
Bake for 35-40 minutes, until the top is golden brown and the oats are set. Drizzle with additional honey and milk if desired.
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