I’ve been through granola phases, and I’ve been through muesli phases. I’ve even been through a phase of oats eaten like muesli, made by a company who originally made granola. (Yeah, wrap your mind around THAT.)
These phases are characterized by incessant munching, nibbling, and sprinkling. [OR crumbling up bunches of granola bars so I could eat them in this manner...because that's just what I do.]
The lastest phase in which I am now
phfirmly and emphatically stuck in is that of the Toasted Oats & Cashews.
We can blame this all on my Blog Mama, Tricia, who mailed me the sweetest care package containing these Maple Toasted Almonds & Oats which should have carried a
surgeon chef general’s warning about potential addiction.
But because I think overnight oats are better with quick-cooking oatmeal, well, that’s what I’ve usually got.
And while I could easily obtain more almonds, Nutty Butter (LLC) has left me in possession of a
major minor overabundance of cashews.
So I came up with my own little version of this addictive cereal concoction that actually suits me quite well.
The smaller-sized oats still get crunchy, but they stick so much better to yogurt in that strange texturally satisfying way.
And the cashew pieces often stick to the oats much better, forming in nice little granola-esque bites…allowing me to more easily go through and pick them all out.*
*I may or may not have had to toast more cashews to add to remaining oats…more than once.
This isn’t a super sweet blend of cereal perfection. [In fact, I often use even less honey than the recipe I created.]
But it sprinkles well.
It disappears quickly.
And we all know the best part about Honey Bunches of Oats sure isn’t the flakes.
Vanilla Honey Toasted Oats & Cashews
- 2 cups quick-cook or old-fashioned oats
- 1 cup cashew pieces
- 4 Tbsp. honey (or more or less to preference)
- 2 Tbsp. vanilla extract
- pinch (or three) of salt
- Preheat oven to 350 degrees.
- In a large mixing bowl, combine all ingredients.
- Stir well.
- Spread mixture onto a wax paper-lined baking sheet.
- Bake for 10-15 minutes, stirring every 5 minutes.
- Remember: Oats will continue to crisp as they cool!
And y’all all thought I was going to make a new Nutty Butter for Heather‘s Meatless Mondays A to Z, N is for Nuts challenge, didn’t y’all?
[...wait until next week.]