I don't know about you, but I love my porridge, especially on these cold, damp, windy, dark winter mornings....so it also goes that I like oats. And usually cereals, but not the cardboardy kind that taste as bad as the box they are in likely tastes.
A few days ago, I had a memory of eating something crunchy, sweet and oaty for breakfast - that wasn't muesli. It was a roasted oat cereal that was really nice for a change from the usual fare and ever so ever simple to make.
I set about working on a recipe to call my own and having a few taste testing mornings (and evenings!) with everyone. The following recipe is the one we all loved - it wasn't overly sweet, or too oaty or not filling enough - it was just right.
To make this cereal:
3 cups oats
1 cup chopped pecans
6 tablespoons goat's melted butter
6 tablespoons maple syrup
1/2 teaspoon ground cinnamon
pinch salt
Preheat your oven to about 150C and prepare a large baking tray by covering it with a sheet of parchment paper.
Mix all of your ingredients together in a deep bowl taking care to make sure all the oats are well coated with the butter and maple syrup. It should not be overly wet.
Then spread out the mixture evenly over the baking sheet and place in the hot oven for about 25 to 30 minutes. After 15 minutes or so, give it a little stir to ensure browning throughout. Then leave in the oven until it takes on a golden colour.
I turned off the oven after 30 minutes and left the cereal to cool on the tray. Once cool I broke it up into clumps and stored in an air tight jar until we were ready to use it. This is lovely with goat's milk, a few fresh berries or chopped apple and of course on it's own.
It will keep for a couple of weeks like this - but it doesn't last long as it tastes so good!
April
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| Oaty Crunch Cereal |
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