Toasted oats

These toasted oats are so simple to make and can be stored in an airtight jar for sprinkling onto FAGE Total Greek Yoghurt, using as crumble topping or giving some crunch to your muesli and blueberries with full fat unhomogenised milk, of course!

Prep time: 5 mins
Cook time: 5-10 mins
Servings: About 4 teacups
Servings: About 4 teacups


  • 300g of porridge oats (makes about 4 teacupsful so scale up if you want)
  • 80g of sugar, no substitutes
  • quarter to half a teaspoon of salt


Heat a dry frying pan to very hot.

Stir the oats, sugar and salt together and add to pan.

Stir constantly so the oats don’t get a chance to sit on the bottom for long. Remove from heat every so often and keep stirring – to give them a bit of a break!

They’ll go a slightly gluey then they’ll go crisper and golden. You must stay with them and stop cooking immediately they’ve gone the right colour – otherwise they can suddenly burn.

Let them cool then store in an airtight jar.

Nutrition Info


Oats are particularly high in manganese which is great for healthy bone formation, healthy skin and helping to control blood sugar. Oats are a wholegrain, that means the good stuff hasn’t been removed. Wholegrains are an important source of B vitamins and fibre.

Oats are a great source of the soluble fibre called beta-glucan. That’s what makes porridge kinda viscous and it stays quite viscous as it passes through you, sweeping up any excess cholesterol as it goes. A happy gut is at the heart of good health!

Oats do a special thing – as they pass through your intestine their bulk presses against its muscly walls. It presses back in response and by doing so its muscles get stronger. Oats are literally like a sparring partner for your digestive tract!

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If you can’t eat it all eat what you can, fabulously.

Sally Pinnegar

Portion Guidelines

Instead of living with the bore of weighing food, counting points or calories and tapping everything you eat into a phone you can use nature’s custom-designed tool – your hands!

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