Oats turning golden on the baking sheet, clusters that snap between the fingers, a jar filled for the week ahead: Hédène’s Organic Spring Honey, born of the first blossoms of the Creuse, binds it all with delicate floral notes.
Serves 8 · 35 min
Ingredients
- 3 cups (270 g) rolled oats
- 1 cup (120 g) almonds or hazelnuts, chopped
- A pinch of salt
- 1/3 cup (110 g) Organic Spring Honey (Hédène)
- 3 tbsp neutral oil
- Yogurt and fresh fruit, to serve
Method
- Preheat the oven to 325°F (160°C).
- Mix 3 cups (270 g) of rolled oats with 1 cup (120 g) of chopped almonds or hazelnuts and a pinch of salt.
- Warm 1/3 cup (110 g) of Organic Spring Honey with 3 tbsp of neutral oil until fluid, pour over the oats and stir to coat.
- Spread on a lined baking sheet and bake for 20 to 25 minutes, stirring halfway, until golden.
- Let cool completely, then store in a jar and serve with yogurt and fresh fruit.
The star of this recipe: Organic Spring Honey, by Hédène.
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Add the Clipperton products used here in one go. The other ingredients come from your usual market.
