Sunday, August 23, 2015

Honey, Oat, and Almond Crumble

Who loved Honey Nut Cheerios as a kid? Who STILL loves Honey Nut Cheerios? I definitely preferred the Honey Nut Cheerios to other Cheerios when I was young, but I'm not a huge cereal person these days. When I tasted this honey nut goodness, the flavor reminded me a bit of Honey Nut Cheerios, all grown-up. The first time I made this it did not turn out too well, because I cooked it without fruit, but followed a recipe that had the honey crumble baked onto fruit. The oven was at too high of a temperature, and since I was trying to entertain my daughter who had woke up from a nap while the crumble was in the oven, I didn't watch it well enough and it ended up burning pretty badly. I tried the recipe again because I could tell that it would have been so yummy if it didn't have the burnt flavor. I cooked it at a much lower temperature, watched it like a hawk, and the results were incredible! Greg loves the honey, oat, and almond crumble topped on yogurt, and I love it with a little bit of milk. I also love just snacking on it plain. You can feel good about eating the honey, oat, and almond crumble throughout the day because it has heart-healthy almonds and fiber-rich oats. Just be careful not to overdo it, since it also has a good amount of butter. 

This honey, oat, and almond crumble is totally addictive and delicious. The original recipe comes from a cookbook that was written by a friend of my friend! I definitely want to try the original recipe that has the crumble baked onto fruit. I hear it is amazing on peaches! Enjoy.

Recipe for Honey, Oat, and Almond Crumble

1 cup of almonds
1/2 of Old-Fashioned oats
3 Tbsp. of unsweetened flaked coconut
8 Tbsp. of unsalted chilled butter, cut into 1 Tbsp. pieces, then cut in half (16 pieces total)
1 Tbsp. of coconut oil  (optional)
3 Tbsp. of clover honey
1/4 tsp. of coarse sea salt (or more, or less, or none at all - all depends on your preference for sweet+salty)

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper. Lightly grease the parchment paper with butter or coconut oil. In the bowl of a food processor, combine the almonds and oats. Pulse, several times, until the almonds are well chopped. Then drop the butter pieces evenly over the almond mixture. Add the coconut oil, honey, and salt. Pulse, several times, until the mixture just about starts to come together (but don't overdo it). Transfer the mixture onto the prepared baking sheet. Spread evenly, but don't press down too much. Then place in the oven and cook for 8 - 10 minutes, watching VERY closely. If the edges begin to brown, use a spatula to carefully turn up the edges. After 8 - 10 minutes, lower the temperature of the oven to 300 degrees, and rotate the pan 180 degrees. Continue to cook, still watching carefully, for about 5 - 7 more minutes, making sure it does not burn. Remove from oven and let it cool. Then store in an airtight container at room temperature. Eat it plain, on top of yogurt, with fruit, or with milk.

Recipe Adapted from: Eat Happy, by Molly Badger