• 3-1/2 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1/3 Cup(s) coarsely chopped slivered almonds
  • 2 Tablespoon(s) finely chopped crystallized ginger (optional)
  • 1/2 Cup(s) Honey
  • 4 Tablespoon(s) (1/2 stick) butter or margarine, melted
  • 1-1/2 to 2 teaspoons ground ginger
  • 1/4 Teaspoon(s) Salt
  • 3/4 Cup(s) chopped dried tropical fruit mix

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Cooking Instructions

Heat oven to 350°F. In large bowl, combine oats, almonds and, if desired, crystallized ginger; mix well. In small bowl, combine honey, butter, ground ginger and salt; blend well. Drizzle over oat mixture; mix well. Spread evenly in 15 x 10-inch jelly roll pan. Bake 18 to 20 minutes, stirring every 5 minutes. Remove from oven; immediately stir in dried fruit. Cool completely in pan on wire rack Store in tightly covered container. Serve with milk as a breakfast cereal, stir into low-fat yogurt, or sprinkle over fresh fruit, ice cream or frozen yogurt.

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