Ingredients:
Makes 6-8 servings 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

Instructions:
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 6-8 small bowls or wide-stemmed glasses and top with the oat crumble.