• 2 cups rolled or quick cook oats
• 1/2 cup light brown sugar
• 1/8 cup honey
• 1 teaspoon cinnamon
• 1 cup chopped pecans
• 6 cups watermelon balls

Toss the oats, sugar, honey, cinnamon and pecans until mixed well.

Spread into an even layer on a parchment paper-lined cookie sheet.

Bake in pre-heated 300 degree oven until golden brown.

Turn off oven leaving the tray in for an additional 10-15 minutes.

Remove and cool. Break into crumbles.

Arrange the watermelon balls in 6 to 8 small bowls or wide stemmed glasses and top with the oat crumble.

Source:

Watermelon.org