Honey toasted oats

Thank god New Zealand toasted muesli makers didn’t adopt the term “granola.” I mean, the term doesn’t sound nearly as horrific and tea-cosy inducing in the New Zealand accent (and please, do not try and go Kath and Kim on me and insist that that’s what New Zealanders sound like). Then again, “muesli” is only redeemed because it has “muse” in it, sort of, and who could argue with that?

Anyway, right now, it is pouring and sunny at the same time. Which is related to toasted oats because, when toasted oats (“rain food”) are coupled with greek yogurt and fruit or jam if you fancy (“sunny food”) you get something a little out of the ordinary, but in an elegant, down right delicious, way. Why would you want to make your own toasted oats, when you could pick them up at the supermarket? Ha! That’s exactly what I thought, until one day, there was nothing breakfast-like in the pantry or fridge except the ingredients for toasted oats. It was also not “let’s go outside” weather, or “let’s eat out” time for my budget, which recently took a wholloping from a beautiful, but not cheap, pair of boots. But! Toasting your own oats is actually a whole lot tastier as well. EDIT: If you’re still unconvinced, check out Becs’ adaptation of Alison Holsts’ Microwave version, which is just as delicious. As in, these oats taste nothing like the store bought variety. They do not attack your gums (because they don’t come in gold ball sized chunks), don’t have that slightly bitter aftertaste (unless you burn them, silly), and they won’t have any of those things-which-you-don’t-like, because you made them. Also, freshly toasted nuts and seeds just do not compare with ones that were roasted months ago and got left on a shelf.

By the way, Donna Hay said the recipe served four, but if you’re not a big breakfast person, it would easily serve six. There’s a lot of protein what with the yogurt and nuts and seeds, so it’s pretty filling. Feel free to experiment, although don’t toast dried fruit.

Perfect exam food for procrastinating your brain. Just sayin.

Honey toasted oats

adapted from Donna Hay’s “Fruit” book

serves 2 generously

• 1 1/2 c rolled oats
• 1 heaping Tbs raw pumpkin seeds (pepitas)
• 1 heaping Tbs raw sunflower seeds
• 1 heaping Tbs sesame seeds
• 1/4 c raw almonds, sightly chopped
• 1 tsp ground cinnamon
• 1/4c honey or golden syrup (don’t bother trying to actually put it into a measuring cup, just approximate)
• 45ml vegetable oil
• 1 c greek yogurt
• something fruity

Preheat oven to 180C (355F), arranging a rack in the centre. Stir honey and oil together in a saucepan over low heat for about 2 minutes until they combine. This takes a little patience if you’re using quite solid honey, but keep stirring. Add the dry ingredients to the honey and stir to combine. Divide the oats on a single layer on a non stick or foil-lined baking tray, and bake for about 20-25 minutes, stirring every 3-5 minutes until oats are golden. Allow to cool slightly, then divide into bowls and top with yogurt and fruit/jam/whatever takes your fancy. If using very sour yogurt, a drizzle of maple syrup wouldn’t go amiss!

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