Vanilla Honey Toasted Oats & Cashews

by Sarah on October 28, 2013 · 17 comments

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 I’ve even been through a phase of oats eaten like muesli, made by a company who originally made granola.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.)IMG_20131002_165446_935 (1024x576)

 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.]

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The lastest phase in which I am now phfirmly and emphatically stuck in is that of the Toasted Oats & Cashews.IMG_7024 (1024x682)

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.IMG_4220 (1024x683)

But because I think overnight oats are better with quick-cooking oatmeal, well, that’s what I’ve usually got.IMG_6950 (1024x681)

And while I could easily obtain more almonds, Nutty Butter (LLC) has left me in possession of a major minor overabundance of cashews.IMG_6962 (1024x683)

So I came up with my own little version of this addictive cereal concoction that actually suits me quite well.IMG_6988 (1024x683)

The smaller-sized oats still get crunchy, but they stick so much better to yogurt in that strange texturally satisfying way.IMG_6920 (1024x683)

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.*IMG_6978 (1024x683)

*I may or may not have had to toast more cashews to add to remaining oats…more than once.IMG_7019 (1024x683)

This isn’t a super sweet blend of cereal perfection. [In fact, I often use even less honey than the recipe I created.]IMG_6970 (1024x683)

But it sprinkles well.IMG_6796 (1024x683)

It disappears quickly.IMG_6912 (1024x683)

And we all know the best part about Honey Bunches of Oats sure isn’t the flakes.IMG_6468 (1024x684)

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
  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, combine all ingredients.
  3. Stir well.
  4. Spread mixture onto a wax paper-lined baking sheet.
  5. Bake for 10-15 minutes, stirring every 5 minutes.
  6. 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.]