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.
Ingredients
- 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
Instructions
- 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.