W
Worker Bee
Guest
This recipe can be halved. It's delicious just to snack on or sprinkled on top of some plain yogurt.
- 2 tablespoon butter
- 6 tablespoons maple syrup
- 1 cup old-fashioned rolled oats (or a mix of several rolled grains, such as oat, barley, wheat, and kamut)
- 1/2 teaspoon fine sea salt
- 2/3 cup macadamia nuts, roughly chopped
- 1 teaspoon freshly grated lime zest
Preheat the oven to 350° F and line a rimmed cookie sheet with parchment paper. Combine the butter and maple syrup in a small saucepan, and set over medium heat until the butter is melted, but not boiling. Remove from heat.
Combine the oats, salt, macadamia nuts, and lime zest in a medium mixing-bowl. Pour in the butter mixture, and stir to combine. Spread onto the prepared cookie sheet, and slip into the oven for 12 minutes, or until golden, stirring the mixture once or twice as it bakes. Remove from the oven and let cool. Keep in an airtight container, at room temperature or in the fridge.
- 2 tablespoon butter
- 6 tablespoons maple syrup
- 1 cup old-fashioned rolled oats (or a mix of several rolled grains, such as oat, barley, wheat, and kamut)
- 1/2 teaspoon fine sea salt
- 2/3 cup macadamia nuts, roughly chopped
- 1 teaspoon freshly grated lime zest
Preheat the oven to 350° F and line a rimmed cookie sheet with parchment paper. Combine the butter and maple syrup in a small saucepan, and set over medium heat until the butter is melted, but not boiling. Remove from heat.
Combine the oats, salt, macadamia nuts, and lime zest in a medium mixing-bowl. Pour in the butter mixture, and stir to combine. Spread onto the prepared cookie sheet, and slip into the oven for 12 minutes, or until golden, stirring the mixture once or twice as it bakes. Remove from the oven and let cool. Keep in an airtight container, at room temperature or in the fridge.