Ingredients
3 cups rolled oats (not quick-cooking)
1 cup raw cashews
1/4 cup unsalted butter, cut into pieces
1/3 cup condensed milk (from a 14-ounce can)
1 tablespoon untoasted sesame seeds
1/2 teaspoon coarse salt
2/3 cup chopped candied ginger
Preparation
Preheat oven to 300 degrees. In a large bowl, combine oats and cashews. In a small saucepan, combine butter, condensed milk, sesame seeds, and salt over medium. Cook, stirring occasionally, until butter melts, about 2 minutes. (Or, place ingredients in a medium microwave-safe bowl and microwave until butter melts, 1 to 2 minutes; stir until combined.) Pour butter mixture over oat mixture and toss until oats and nuts are completely coated. Transfer to a parchment-lined rimmed baking sheet and spread in an even layer. Bake until oats are lightly golden, 30 to 35 minutes, stirring every 10 minutes. Let cool completely on sheet on a wire rack, 20 minutes, then stir in ginger. Store in airtight containers at room temperature, up to 3 weeks.
