This is a healthy topping to soups and salads, giving great crunch full of Italian flavors – oregano and sun dried tomatoes.
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- Prep Time
- Minutes
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- Cook Time
- Minutes
- Difficulty Level Super easy and quick
Ingredients
- 1 1/2 cups buckwheat oats
- 1/4 cup pine nuts
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup sunflower oil
- 1 tsp balsamic vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
- 1/4 cup sun dried tomatoes, choped
Nutrition Info
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1 serving 15 gr = 3 tbsp = 183 calories
Instructions
- Preheat the oven to 180 C. Line a baking sheet on a tray.
- Place the oats, pine nuts, oregano, paprika, garlic, powder salt and pepper in a bowl and mix together well.
- In another bowl whisk together the oil, balsamic vinegar, honey and mustard. Pour into the oat mixture. Fold together until fully incorporated.
- Spread over the baking sheet. Do not layer the oat mixture too much. Place in the oven and bake for 15 minutes.
- Remove and gently toss in the sun dried tomatoes. Let cook for another 8 minutes until golden brown.
- Remove from the oven and cool on wire rack for at least 1 hour. Keep into air tight box or jar.
- Servings : 9
- Ready in : 15 Minutes
- Course : Basic recipes
- Recipe Type : Salads, Snack
- Ingredient : Balsamic vinegar, Dijon mustard, Dried tomatoes, Garlic powder, Honey, Oats, Pepper, Pine nuts, Salt, Smoked paprika, Sunflower oil
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