This recipe is addictive and very easy. It tastes like the top crunchy part of cobbler desserts. It would be good as a cereal with milk or to put in yogurt or topped on fruit that has been fried in a little butter and brown sugar. A dollop of homemade whipped cream wouldn't hurt the latter!
Ingredients
- cooking spray:
- ½ cups maple syrup: 1 piece
- ½ tablespoons vanilla extract: 1 piece
- ½ tablespoons ground cinnamon: 1 piece
- rose water: 1 Tbsp (optional)
- salt: 0.75 tsp
- rolled oats: 4 cups
- puffed rice cereal: 1 cup
- unsweetened coconut flakes: 1 cup
- cashews: 0.5 cup (chopped)
- raisins: 0.5 cup
- blueberries: 0.5 cup (dried)
- pecans: 0.25 cup (chopped)
- almonds: 0.25 cup (chopped)
- sweetened dried cranberries: 0.5 cup
- packed brown sugar: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray or line with non-stick aluminum foil.
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Whisk maple syrup, vanilla extract, cinnamon, rose water, and salt together in a bowl.
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Mix oats, rice cereal, coconut, cashews, raisins, dried blueberries, pecans, almonds, dried cranberries, and brown sugar together in a separate bowl. Pour maple syrup mixture over oat mixture and stir until evenly coated. Spread oat mixture onto the prepared baking sheets.
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Bake in the preheated oven for 20 minutes; stir and continue baking until slightly crisp and lightly browned, 15 to 25 more minutes. Cool on baking sheets before serving, about 1 hour. Store in air-tight containers.
