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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is nice on its own with milk or use to make my 'Breakfast Cranachan', a mixture of cereal, raspberries and yogurt. Ingredients:
1 1/4 cups large rolled oats |
1 1/4 cups roughly chopped pecans (you can use almonds or hazelnuts if you prefer, or a mixture) |
6 tablespoons maple syrup |
6 tablespoons butter (melted) |
Directions:
1. Preheat oven to 325°F/160°C.
2. Mix all ingredients together and spread onto a large shallow baking pan.
3. Bake for 30-35 minutes, or until golden and crunchy.
4. Leave to cool then break up into clumps and serve.
5. *This mixture will keep in an airtight container for up to 2 weeks, stored in a cool dry place.
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