American Pistachio Instant Oats
By Chef Grant Crilly
Your favorite easy breakfast foods just got an upgrade. Just as easy, just as fast but tastier and healthier than ever. Make a big batch and keep them ready for any day of the week.
150g American pistachio kernels (1 ¼ C.)
150g instant rolled oats (1 ½ C.)
50g golden raisins (⅓ C.)
30g brown sugar (3 Tbs. packed)
2g salt (½ tsp.)
Place nuts in food processor and pulse on and off until course meal, about 10 short pulses. Add oats and pulse a few more times to mix.
Airtight jars for up to 8 weeks.
Boil 3/4C mix with 1C water for about 1-2 minutes and let cool, serve with more crumbled pistachios!
Add 3/4C mix to smaller jars, then just add 1C boiling water, screw lid back on and let sit for 3 minutes. And enjoy. Or add water and microwave for 1 minutes on high.