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Oat Cuisine

Written by Nat Louis

Have a spoonful of Scarlet to start your day the right way

225g demerara sugar
135g honey
180g butter
300g porridge oats
225g desiccated coconut
200g pecan halves
150g flaked almonds
100g pistachios
150g hazelnuts
150g brazil nuts
100g sunflower seeds
100g pumpkin seeds
Zest of one orange

  1. In a large pan, measure out the demerara sugar, honey and butter.
  2. Place on a low heat and stir until all the butter has melted and the sugar has dissolved. Allow to cool to a warm temperature.
  3. Put all of the other ingredients into a large bowl and mix until they are all evenly distributed.
  4. Pour over the warm syrup mixture and mix thoroughly until everything is evenly coated.
  5. Spread the mixture thinly onto a baking tray and bake gently at 150oC for 10-15 minutes, depending on how crunchy you like it.
  6. Serve with cold milk or yogurt. It can be stored in an air tight container for up to a month – if it doesn't already get eaten!