(makes 24 crisps, can be cut in half)

5 T butter, melted

½ C dark brown sugar

¼ C sugar

¼ C dark corn syrup

¼ t cinnamon

Pinch of salt

 2 C old-fashioned oats

Perfectly delicious just like this. Or you can gild the lily. And when it comes to sweets, who puts the brakes on?

In a microwavable bowl, add butter and melt on 50% power. Add dark brown sugar, sugar, corn syrup, cinnamon and salt to melted butter and mix in well. Add oats and fold in making sure the oats are evenly coated with sugar mix. No lumps of sugar. Portion mix, using a small ice cream scoop, into a muffin top pan that has been sprayed with non-stick baking spray. Dampen your fingers with water and press down on the oat mix. Place into a preheated 325 degree oven and bake for 10 minutes. Open oven and press down any remaining lumps in the crisps…flattening them. Return to the oven for an additional 5 minutes. Remove and let crisps cool for about 5 minutes before carefully removing them to a cooling rack. These are very susceptible to humidity. They can store for about 2/3 days. Layer them with paper towels for storage. These are delicious alone or serve them layered with Greek yogurt and fresh berries. Great brunch item. Let folks make their own creation.

I used strawberries, blackberries and blueberries. Drizzle orange blossom honey over fruit.

Add orange zest and a squeeze of orange blossom honey to Greek yogurt to create this layered dessert or breakfast (?).