Ingredients
- 1 to 1 1/2 tablespoon oil (vegetable oil)
- 2 tablespoons maple syrup
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 1/4 teaspoon ground cinnamon
- 3/8 teaspoon kosher salt (scant, less if using regular salt)
- 4 cups oats (old-fashioned)
- 2 ounces chopped pecan nuts
How to Make
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Step 1: Heat oven to 350 degrees, preferably convection. Grease a 11 x 15 shiny rimmed baking sheet. I spray the bowls, the spatulas and the measuring cup too. Then nothing sticks.
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Step 2: In a small bowl, mix together all ingredients except the oats, nuts and fruit. The lower amount of oil works, and that's what I use when I'm dieting. But the increased amount makes the cereal more crispy.
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Step 3: Measure oats and nuts into a large bowl, pour mixture over and stir well.
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Step 4: Spread evenly in the pan and bake for nine minutes. Stir and bake 7-8 more minutes. If making more than one batch, bake subsequent batches 1 minutes less.
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Step 5: Cool completely, then mix in chocolate and dried fruit if desired.
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Step 6: Cereal keeps best in zip-tied plastic bread bags (the kind you can buy at the store) in the original oats canisters. I have kept it in tupperware, but the cereal doesn't stay as crisp.
Tips & Variations
- Large rimmed cookie sheet
We hope you enjoy this recipe!
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