Baked Oats & Nuts


Baked Oats & Nuts
Some days I wake up and just want something really savory for breakfast, so this recipe really hits the spot when I’m feeling that way. It also makes for an excellent mid-day, healthy snack. I like to store it in a pretty little Mason jar on my pantry shelf for up to a couple of weeks.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Allergens: Tree Nuts
- Servings: 10
Ingredients
- 1 1/2 cups rolled oats
- 1/2 cup peanuts
- 1/4 cup cashews (raw, split)
- 1/4 cup pumpkin seeds
- 1/4 cup walnuts
- 1/2 cup golden raisins
- Salt (to taste)
- 1 teaspoon curry powder
- 1/4 cup curry leaves (chopped)
- 1 tablespoon mustards seeds
- 1 teaspoon cumin seeds
- 1 tablespoon white sesame seeds
- 1/4 teaspoon black pepper
- 1/2 tablespoon chat masala
- 1 tablespoon honey
- 1/4 cup coconut oil
- 1/4 cup lemon juice
Instructions
-
Preheat oven to 325 degrees F.
-
Mix oats and all nuts (no raisins) in mixing bowl.
-
Heat oil in pan.
-
When oil is hot, add in curry powder, curry leaves, black pepper, mustard seeds, cumin seeds, white sesame seeds and chaat masala, letting splatter for about 5 minutes.
-
Add honey, mix well, and turn off heat.
-
Add tempering to nuts and oats mixture and mix well.
-
Line baking sheet with parchment paper and spread mixture evenly on it.
-
Place baking sheet on center shelf and bake for 30 minutes.
-
When done, take baking sheet out from oven and add raisins and lemon juice to mix.
-
Mix everything again, spreading evenly on sheet.
-
Turn off oven and place baking sheet back in oven for 10 minutes.
-
Cool to room temperature, then store in airtight container until ready to eat.