1 1/4 c old fashioned oats with 1/3 c flax seeds
1 c mixed nuts (walnuts, almonds, pecans, cashews)
1 1/2 ounce (3T) unsalted butter
1/2 c dark brown sugar
3/4 t ground cinnamon
3 T light corn syrup
1 T molasses
1/2 t salt
Toast oats and nuts in a large skillet over medium-high heat stirring often until aromatic and just starting to turn golden brown, 5-6 min. Transfer to medium bowl.
Add butter, sugar, cinnamon, corn syrup, molasses, and salt in skillet and cook over medium heat, stirring until butter melts and mixture bubbles, 2-3 min. Pour hot mixture over oats and nuts and stir to combine.
Transfer mixture to flat dish with syran wrap on bottom. Use spatula, press mixture into even layer. Refrigerate until set, about 30 min. Remove chilled mixture from flat dish. Cut into 1 inch sqaures.
Makes about 24 pieces
1 c mixed nuts (walnuts, almonds, pecans, cashews)
1 1/2 ounce (3T) unsalted butter
1/2 c dark brown sugar
3/4 t ground cinnamon
3 T light corn syrup
1 T molasses
1/2 t salt
Toast oats and nuts in a large skillet over medium-high heat stirring often until aromatic and just starting to turn golden brown, 5-6 min. Transfer to medium bowl.
Add butter, sugar, cinnamon, corn syrup, molasses, and salt in skillet and cook over medium heat, stirring until butter melts and mixture bubbles, 2-3 min. Pour hot mixture over oats and nuts and stir to combine.
Transfer mixture to flat dish with syran wrap on bottom. Use spatula, press mixture into even layer. Refrigerate until set, about 30 min. Remove chilled mixture from flat dish. Cut into 1 inch sqaures.
Makes about 24 pieces
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