Have a little taste of the tropics in your very own kitchen. Coconut and Coole Swan are a delicious combination.


  • 1 tbsp Coconut Oil
  • 60ml Maple Syrup
  • 1 tbsp Honey
  • 1/2 tsp Vanilla Extract
  • 150g Rolled Oats
  • 25g Sunflower Seeds
  • 25g Pumpkin Seeds
  • 50g Flaked Almonds
  • 50g Raisins
  • 25g Desiccated Coconut
  • Coole Swan Crème Fraiche
  • 200g Crème Fraiche
  • 50ml Coole Swan
  • 50g Seasonal Berries


Oatmeal – heat oven to 150ºC. Mix the coconut oil, maple syrup, honey and vanilla in a large bowl. Add in all the remaining ingredients, except the raisins and coconut, and mix well.

Tip the oatmeal onto two baking sheets and spread evenly. Bake for 15 mins, stirring occasionally to ensure an even golden colour.

Remove and cool, finally add the coconut and raisins.

Coole Swan Crème Fraiche – simply mix Coole Swan, crème fraiche and seasonal berries together until smooth.

Spoon some of the oatmeal into a glass and top with the Coole Swan Crème Fraiche and garnish with seasonal berries. Serve.