John Myers
Ingredients for 1 servings:
- 3 cup(s) oatmeal
- 1 cup sliced almonds or nuts, or whatever you have on hand
- 1 handful of chopped nuts, e.g. hazelnut, walnut
- ¼ cup coconut oil, melted, or other, e.g. sunflower oil
- ½ cup coconut chips
- ½ cup coconut blossom sugar or sugar, cane sugar
- ½ cup coconut blossom syrup or honey, maple syrup
- ¼ tsp salt
- 1 tsp cinnamon
- 1 cup rice or amaranth, popped, unsweetened
- ¼ cup cacao nibs
- 1 vanilla pod(s), scraped pulp
Instructions
Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 10 minutes
for approx. 20 breakfast portions
Mix all the dry ingredients together in a large bowl. Mix the melted coconut oil with the sugar, syrup (or honey), and vanilla bean pulp, and pour over the dry ingredients. Mix well. Place baking paper on a baking tray, spread the mixture evenly, and bake in a preheated oven at 160 degrees Celsius (320 degrees Fahrenheit) for about 30 minutes, stirring frequently. I took it out when the coconut chips were nicely toasted but not too dark. The mixture only becomes crispy when it cools. Once cooled, transfer it to an airtight container to prevent it from absorbing moisture. I also made a topping with chia seeds, psyllium seeds, and dried raspberry nibs because I wasn’t sure if my son would like it. But he loved it. Next time he’ll ask for banana chips too. Just add whatever you have on hand. I had to use up leftover Christmas baking.
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