Toasted oats

These toasted oats are so simple to make and can be stored in an airtight jar for sprinkling onto FAGE Total Greek Yoghurt, using as crumble topping or giving some crunch to your muesli and blueberries with full fat unhomogenised milk, of course!
Makes: about 4 teacupsful • Prep: 5 mins • Cook: 5-10 mins • Easy 
  • 300g of porridge oats (makes about 4 teacupsful so scale up if you want)
  • 80g of sugar, no substitutes
  • quarter to half a teaspoon of salt
Heat a dry frying pan to very hot.

Stir the oats, sugar and salt together and add to pan.

Stir constantly so the oats don’t get a chance to sit on the bottom for long. Remove from heat every so often and keep stirring – to give them a bit of a break!

They’ll go a slightly gluey then they’ll go crisper and golden. You must stay with them and stop cooking immediately they’ve gone the right colour – otherwise they can suddenly burn.

Let them cool then store in an airtight jar.
Nutrition info
Oats are particularly high in manganese which is great for healthy bone formation, healthy skin and helping to control blood sugar. Oats are a wholegrain, that means the good stuff hasn’t been removed. Wholegrains are an important source of B vitamins and fibre. A happy gut is at the heart of good health!
If you can’t eat it all eat what you can, fabulously.
Sally Pinnegar
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