After winning the top prize at the state fair, where else is there to go? Just sit back and rake in the dough, right? Well, that worked for a while, but eventually we had to have another go at it. And this time, we’re pretty sure, if Steve Jobs was still with us, he’d call it magical and revolutionary.
Only two changes, but two very powerful ones. First, replaced the vegetable oil with coconut oil. Second, the honey is gone in favor of agave nectar. Both of which provide a deeper flavor profile and a better texture (less clumpy and sticky). Is it better for you? Who knows? It’s breakfast … let’s leave saving the planet and your arteries and the local artisanal free range wind-powered carbon-neutral agave farmer out of it until that second cup of coffee.
One note on the coconut oil: We made this half a dozen times without incident, then the last time, somehow we deep fried the brown sugar in the coconut oil. Best guess is that the oil was a skosh too hot. I dunnoh … but from what I’ve read, seems you just need to take it slow and low with coconut oil. Warm it, then mix in the brown sugar, then only turn it up it the sugar isn’t dissolving.
So here ya goes …
What You Need:
- 4 cups oatmeal
- ¼ cup coconut oil
- ¼ cup packed brown sugar
- 3 oz agave nectar
- ½ tsp pure vanilla extract
- ¼ tsp salt
- ¾ cup shelled, unsalted sunflower seeds, toasted
- ⅓ cup sesame seeds, toasted
- ½ cup sliced almonds, toasted
- ¼ cup pepitas, toasted
- ⅓ – ½ cup shaved coconut
What You Do:
Heat your oven to 350°. Spread seeds and nuts out on a baking sheet and toast in oven for 5 minutes, stirring once or twice to avoid burning.
Ensure the coconut oil is liquid — if solid, by warming in a hot water bath or leaving on a sunny counter. Coconut oil tends to solidify right when you need it, or for whatever reason, scooping it out solid and warming in a pan on the stove just doesn’t work for me.
Place oatmeal in large bowl. In a medium saucepan, heat coconut oil, brown sugar, and agave over medium heat, until thin—about 5 minutes. Remove from heat. Add vanilla and salt. Pour mixture over oatmeal; add the seeds and nuts, and toss to combine. Then add the shredded coconut and mix again.
Spread evenly on a baking sheet. Bake for 5 minutes, then remove and stir so that the browned top is incorporated into the rest of the mixture. Bake another 5 minutes and stir, then another 5 minutes.
Allow to cool slightly, then serve. Allow to completely cool and move into an air-tight container to store. Serve with yogurt, berries, fresh fruit, etc.
That sounds so good!
Slice tomatoes and onions and arrange on cookie sheet. Sprinkle with pepper, oregano, and salt if you wish. Broil on high for 2–3 minutes. Add 1–2 tbsp coconut oil to sauté pan on medium heat. Add chick peas and spinach. Sauté until spinach is wilted. Transfer chick peas and spinach to serving dish. Add tomatoes and onions on top. That is a 5 minute meal with 5 ingredients. Note– I wouldn’t have “roasted” the tomatoes usually but the BF requested it. Otherwise, I would have just added them and the onions into a sauté pan with the rest of the ingredients like a regular person.