Boil water, gradually sprinkle in the oats and continue to stir until bubbling. Allow to swell with the flame turned off and then cool. Add hazelnuts, syrup and spices and spread on greased baking tray and bake at 180-200 °C for about 20-half hours until golden brown. Portion before final cooking.
While still warm, sprinkle a little bit of sugar molasses on top. Serve with a dab of cream on top.
Serve with carrot salad with mango chunks. Also a favorite school lunch, possibly with an apple as an add-on.
Tip: Always use aromatic spices to refine your dishes!
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