Oooo-eeee. This is one simple recipe to give you a few days worth of morning cereal or an afternoon snack to munch on while trying to decompress after 14 young germ spreaders have gone home to bother their families instead. (Maybe that’s too specific…) Anyway, this stuff is as tasty as it is easy to make. All you need are a few ingredients that I’m happy to see are getting easier to find in Korea.
You can add or subtract anything to this recipe. You are the ruler of your kitchen. I think I’m going to add more nuts and maybe some dark chocolate next time. Because I’m the ruler.
- 1 1/2 cups of rolled oats
- 1/4-1/2 cup of maple syrup
- a few tablespoons of cookie butter (I used Trader Joe’s but you can now find the Biscoff in Korea! Yay! So I will use that next go round.)
- 1/2 cup dried cranberries
- 1/2 coconut chips
- 2-3 tablespoons crushed cashew nuts
- a pinch of salt
- 1 teaspoon of cinnamon
- Pop all your dry ingredients to a bowl and mix.
- Add in your maple syrup and cookie butter. (I used more maple syrup and less cookie butter than the original recipe so it changed the original consistency a bit. You can see it here: Hipster Food Kitchen.) Mix well to get the big clumps out of the cookie butter.
- Spread on a baking pan covered in baking paper.
- Bake at 400F for about 20 minutes. Keep an eye on it. Toss it every five minutes or so to prevent it from burning. The syrup will cause it to burn pretty easily.
- Let it cool completely before storing it.
Recipe slightly adapted from: Hipster Food Kitchen