Alex Lau
This sizzled seed and cashew mixture is delicious sprinkled over dip and soups, so you might want to make extra.
Recipe information
Yield
4 servings
Ingredients
2 tablespoons ghee or olive oil
2 tablespoons chopped raw cashews
1 tablespoon pumpkin seeds (pepitas)
1 tablespoon raw sunflower seeds
1 teaspoon poppy seeds
½ teaspoon fennel seeds, finely chopped
½ teaspoon ground turmeric
¼ teaspoon cayenne pepper
Kosher salt
1 cup plain whole-milk Greek yogurt
2 tablespoons nutritional yeast
Preparation
Step 1
Heat ghee in a small skillet over medium. Add cashews, pepitas, sunflower seeds, poppy seeds, fennel seeds, turmeric, and cayenne and cook, stirring constantly, until nuts are toasted and seeds are starting to pop, about 4 minutes. Remove from heat; season with salt.
Step 2
Divide oats and yogurt among bowls, spooning yogurt into centers. Sprinkle nutritional yeast over, then top with cashew mixture (drizzle with any leftover ghee, if desired).
Step 3
Do Ahead: Cashew mixture can be made 4 days ahead; cover and chill. Warm to re-liquefy ghee before serving.
