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