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: Nuts
  • Servings: 10


  • 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


  1. Preheat oven to 325 degrees F.
  2. Mix oats and all nuts (no raisins) in a mixing bowl.  

  3. Heat oil in a pan.

  4. 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.  

  5. Add honey, mix well, and turn off the heat.  

  6. Add tempering to the nuts and oats mixture and mix well.

  7. Line a baking sheet with parchment paper and spread the mixture evenly on it.

  8. Place baking sheet on center shelf and bake for 30 minutes.

  9. When done, take the baking sheet out of the oven and add raisins and lemon juice to mix.

  10. Mix everything again, spreading evenly on the sheet.

  11. Turn off the oven and place the baking sheet back in the oven for 10 minutes.

  12. Cool to room temperature, then store in an airtight container until ready to eat.

Bon appétit!