Tonight's project involved a can of steel-cut Irish oatmeal, flax and sesame seeds, wheat germ, and various natural versions of sugar (brown sugar, maple syrup, and molasses). It came out very well, which is a good thing because I ended up making a LOT of it. Kind of the balancing-the-table-legs problem in reverse; starting with a full can of oatmeal meant adding LOTS of the other stuff.
Uncharacteristically (for cooking, at least) I documented the process.
Notes for next time:
- Toast the seeds first.
- Add pumpkin and/or sunflower seeds.
- More wheat germ (the "mortar").
- More coconut.
- More raisins.