Have you heard of “beautiful mistakes”? Well, the recipe I am sharing with you today is one! This recipe appeared in a magazine, so since it was really tempting, I stuck it on my fridge. One weekend, I got to trying it. It was supposed to be breakfast squares, however while mixing up the batter, I knew that something was wrong. But since I was already half way through it, I let the process happen and got to baking. Once done, the pan didn’t look promising. I let it to set and then flipped it on to the cooling rack only to see that the whole mixture fall crumbling off the pan. My heart sank along with it, to say the truth… I left the kitchen for sometime to tend to my sadness.
After sometime, I saw Azza taking a bit of the mixture in a bowl and munching it while watching her cartoon. She loves granola, so I was wondering whether it did taste like it. I asked her how it was, and instantly came the answer, “Nice, ummi…” Ah… so that means it didn’t fail! I ran into the kitchen and had a spoonful, and wow, it was amazing! It is not granola, since the amount of liquid in the mixture is limited but the cereal mixed into milk or topped on yogurt was really good! I ended up eating it for breakfast everyday till it got over.
I was contemplating on whether to post this or not, but the reason why I decided to post it, was it is a good alternative for people who don’t like granola. The mixture in this doesn’t clump like granola and is more smooth. Not talking about all those dry fruits that go into it, making it really irresistible. So before I share the recipe, have you had any “beautiful mistakes” like mine? 🙂
- 80 gm butter
- 2 tbsp honey
- ½ tsp baking soda
- 250 gm rolled oats
- 125 gm mixed dry fruits (I used a mix of almonds, cashews, peanuts, hazelnuts, pecans, raisins and dried apricots)
- ¼ cup sesame seeds
- ¼ cup sugar
- Preheat oven to 180 degrees. Keep an 8 inch pan ready
- Melt butter and honey. Once it is all melted, add the baking soda. It will froth. Take off the heat.
- Combine the oats to sugar in a bowl well. Pour over the melted mixture and toss well. Plop onto the pan.
- Bake for 30 minutes. Allow to cool.
- Flip onto a flat surface and break lumps if any. Store in an air tight container and use within 2 weeks.