Last spring, I made some granola bars, and it was then that I discovered how much I loved the taste of toasted oats. After I toasted the oats for that recipe, I sampled some right from the pan and they were really good just by themselves–they had a richer, slightly nuttier flavor after being toasted. So I made a note to try making some toasted oat cereal sometime. Which brings me to this post. 🙂 I finally got around to toasting some oats and making a healthy homemade cereal!
This cereal is not sweet like granola, so it may not appeal to everyone. It’s not as crunchy as granola either, since it doesn’t have a honey or maple syrup coating. But if you like the idea of eating pure toasted oats with dried cranberries, raisins, and nuts mixed in, then this cereal is for you! You can serve it with milk or, if you like your cereal more on the crunchy side, serve this over some vanilla yogurt–it will hold its crunchiness longer. That’s actually how I prefer to eat it, with vanilla yogurt. And I like eating it with a drizzle of honey or maple syrup on top, too–that makes it sweet enough for me! This cereal is a nice option for those of you who like to have oatmeal for breakfast–kind of like a toasted version of oatmeal!
CRANBERRY RAISIN NUT TOASTED OAT CEREAL by NancyCreative
Makes about 10 cups
- 7 cups old-fashioned rolled oats
- 1/2 cup light olive oil
- 3/4 teaspoon salt
- 1 1/2 cups walnuts, coarsely chopped (or pecans)
- 3/4 cup dried cranberries
- 3/4 cup raisins, golden or dark
- Milk or vanilla yogurt
- Honey or maple syrup for drizzling over cereal
Preheat oven to 375˚F. Line a 13 x 18″ baking pan with aluminum foil or parchment paper (or use 2 cookie sheets).
In large bowl, combine oats, oil, and salt, mixing until oats are evenly coated. Transfer mixture to baking sheet and spread into an even layer. Bake, stirring oats every 10 minutes, for 25 to 30 minutes, until light golden brown.
Remove pan from oven and lower temperature to 350˚F. Sprinkle the chopped nuts evenly over the toasted oats and bake for an additional 5 to 7 minutes. Remove from oven and let oat/nut mixture cool about 10 minutes, then put mixture into large bowl. Add the dried cranberries and raisins, stirring until all ingredients are evenly distributed.
Serve in cereal bowls with some milk or vanilla yogurt and add a drizzle of honey or maple syrup on top. Cereal can be stored in an airtight container for up to 2 weeks.
Another way you can make this–just toast the oats for about 30 minutes at 375˚F (stirring every 10 minutes) without adding the nuts; then, when you’re serving the toasted oat cereal, you can top it with fresh fruit, chopped nuts, a drizzle of honey or maple syrup, or whatever other toppings you like.
FYI, when you are toasting your oats, your kitchen will definitely have a toasty-oaty scent for a few hours! Which makes it kind of cozy on a cold day. Have you toasted oats before?
I’m linking this up to Fiesta Friday at The Novice Gardener.