I discovered this recipe at a B&B in the Berkshires, where it was served with yogurt and local blueberries. The owner had emailed me the recipe upon request a few days after our stay. At the time, I had been on a girls' weekend -- a celebration of single-lady power. Today, it is a Singh Family Staple. Switch out a nut, add a dried fruit, drop in some coconut flakes -- this recipe is here for the ages, we think.
3 cups rolled oats
4 oz chopped nut of choice (almonds, sliced!)
4 oz seed of choice (sunflower, pumpkin, etc.!)
4 oz chopped nut of choice (walnuts!)
3 tbsp olive oil
½ cup canola oil
⅛ tsp salt
1
Pre-heat oven to 325 degrees, and line a large baking tray with parchment paper.
2
Mix all dry ingredients lay evenly on the parchment.
3
Add wet ingredients and gently stir them through the oat mixture with a rubber spatula.
4
Bake for 40 minutes or until slightly browned.
Ingredients
3 cups rolled oats
4 oz chopped nut of choice (almonds, sliced!)
4 oz seed of choice (sunflower, pumpkin, etc.!)
4 oz chopped nut of choice (walnuts!)
3 tbsp olive oil
½ cup canola oil
⅛ tsp salt