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NONNA LIZZY’S FAMOUS OATCAKES

Mother’s Day is around the corner! To celebrate her mother, Alicia is excited to share one of her family’s favorite recipes: Nonna Lizzy’s famous and delicious oat cakes.

Guilt-free and made using wholesome ingredients, these little treasures make the perfect energizing breakfast or afternoon snack with a cup of Matcha tea or coffee. Her mother’s recipes are something she comes back to frequently and a tradition which is close to her heart, so much so that she included these cookies in her lifestyle book “Fresh Island Style” by Rizzoli.

“My mum and I love to spend time together in the kitchen, these special moments are often overseen and create the most precious memories.”

NONNA LIZZY’S OATCAKES

MAKES 12 TO 15 OATCAKES

1/2 cup chopped walnuts

1/2 cup chopped almonds

5 cups rolled oats

1 stick (8 tablespoons) salted melted butter ( or coconut oil) and cooled

1/2 teaspoon ground cinnamon

1/2 cup dried cranberries

2 large eggs, lightly beaten

Preheat oven to 350F. Spread the walnuts and almonds on baking sheet and toast until holden and fragrant, 15-20 minutes. Line a second baking sheet with parchment paper and set aside. w

While the nuts are toasting, mix the oats with the butter and cinnamon and set aside. Remove the nuts from the oven, cool briefls, then add the nuts and cranberries to the oat and butter mixture and mix well to combine. Finally mix in the eggs.

Using your hands or an ice-cream scoop, make 12 -15 round balls of the mixture, approximately 3 inches wide, and place on the prepared baking sheet. Bake in the preheated oven until golden grown ( and your kitchen smells goods!), about 20 minutes. Let the oatcakes cool on the pan on a rack for 30 minutes before serving.

NONNA LIZZY’S SUMMER ESSENTIALS

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