8 servings

1 Tbsp. canola oil
1 tsp. ground cinnamon(if can tolerate)
1/4 tsp. ground coriander
1/2 c. packed light brown sugar
1/2 c. warm water
4 c. rolled or quick oats

Preheat oven to 300 degrees F. In a large pyrex measuring cup or heat-proof bowl, mix together the hot water and brown sugar, stirring and pressing sugar lumps to dissolve them. Add oil, cinnamon, and coriander, mixing well.

Measure oats into a large bowl. Drizzle the liquid ingredients evenly over all the oats. Toss and stir quickly just until the oats are evenly moistened, about 30 seconds. Don't overmix or the oats will become gluey and stick together.

Spread onto a large rimmed baking sheet. (Covering the sheet with aluminum foil first, makes for easier cleanup). Make sure the oats are spread out evenly and thinly.

Bake at 300 degrees F. for 25 minutes. Stir and check for doneness. Bake another 10 to 12 minutes, until oats are a light golden brown, watching carefully to make sure the cereal doesn't burn. Remove from oven and cool on baking sheet. When cool, break up any large lumps, pour into a airtight container. Keeps well.