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Baked Oats & Nuts


Baked Oats & Nuts

5 from 1 vote
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.  
Servings: 10
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes


  • 1 1/2 cups rolled oats or gluten-free 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


  • Preheat oven to 325 degrees F.
  • Mix oats and all nuts (no raisins) in a mixing bowl.  
  • Heat oil in a 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 the heat.  
  • Add tempering to the nuts and oats mixture and mix well.
  • Line a baking sheet with parchment paper and spread the mixture evenly on it.
  • Place baking sheet on center shelf and bake for 30 minutes.
  • When done, take the baking sheet out of the oven and add raisins and lemon juice to mix.
  • Mix everything again, spreading evenly on the sheet.
  • Turn off the oven and place the baking sheet back in the oven for 10 minutes.
  • Cool to room temperature, then store in an airtight container until ready to eat.

Bon appétit!