Makes one serving:
1 bagel per person
2 eggs
30ml milk
a pinch of salt
cinnamon-sugar
Add the eggs, milk and salt to a bowl and whisk together.
Slice the bagels in half horizontally and dip each half in the egg mixture.
Place a frying pan on medium-high heat and add a splash of vegetable oil.
Fry the egg-soaked bagel for about 2 minutes before flipping it and frying for another 2 minutes.
Generously dish the warm bagel halves with cinnamon sugar and serve while warm.
625ml rolled oats (old-fashioned oats)
125ml almonds, chopped
83ml honey
56g butter, cubed
62ml brown sugar
2,5ml vanilla
1,2ml salt
125ml dried cranberries, chopped
80ml chocolate chips
Preheat your oven to 180℃ and line a 20cm x 20cm baking tin with baking paper.
Add the oats and chopped almonds to a baking sheet, spread it out evenly and bake in the oven for 5 minutes. Stir the mixture around and bake for another 5 minutes, until lightly toasted. Spoon into a large mixing bowl and set aside.
Add the honey, butter, sugar, vanilla and salt to a small saucepan and place over medium heat.
Stir the mixture until the butter has melted and the sugar dissolved. Allow it to bubble for 30 seconds and remove from the heat.
Pour the honey mixture into the bowl with the oats and almonds and mix well.
Add the cranberries and the chocolate chips and stir again.
Spoon the mixture into the prepared baking tin and firmly press into the tin. Wet your fingers with water and press some more – this is really important for the mixture to stick together.
Cover the tin with plastic wrap and refrigerate for 2 hours.
Remove from the tin and cut into 12x bars.
Store in an airtight container at room temperature.
I like to wrap the individual bars in baking paper so that they are ready to be taken on-the-go!!
My Whisk and I 