Oat-Pine Nut Crunchies
Oat‑pine nut crunchies: honey and maple syrup provide quick energy, while complex carbohydrates from rolled oats keep you full until lunch.
Ingredients
- 75 g pine nuts (or almonds)
- 250 g hearty rolled oats
- 2 tsp Cinnamon
- 1 pinch salt
- 50 ml honey
- 50 ml maple syrup
- 2 tbsp Rapeseed oil
- 50 g dried cherries
Instructions
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1.
Chop the pine nuts and combine them with the oats in a bowl. Add cinnamon and salt, then mix well.
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2.
Whisk together honey, maple syrup, and oil in a saucepan and bring to a gentle boil while stirring.
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3.
Carefully stir the oat mixture into the hot liquid with a wooden spoon.
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4.
Line a baking sheet with parchment paper and spread the oat mixture evenly across it.
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5.
Bake in a preheated oven at 125 °C (fan: 110 °C, gas: level 1‑2) for about 1 ¼ hours, turning gently 2–3 times during baking.
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6.
Remove from the oven and let cool completely. Then fold in the dried cherries. Transfer to an airtight jar; the crunchies keep well for about 3 weeks. Take out portions as needed.
