Easy ice cream sundaes topped with with simple, no-pectin blackberry jam and oat clusters.
Author: Brooklyn Supper
For the Oat Clusters
1cupold fashioned rolled oats
For the Sundaes
1pintvanilla ice cream
1/2cupblackberry jam(recipe below)
Working ahead of time, preheat oven to 300 degrees F. Line a small baking sheet with parchment.
In a small mixing bowl, stir to combine oats, honey, olive oil, cinnamon, and sea salt. Spoon onto prepared baking sheet, and press into a flat oval. Bake 20 - 25 minutes, or until oats are fragrant and slightly golden brown.
Set on a wire rack and cool completely – 2 hours or more. Once oats have cooled completely, break up clusters with your hands. Leftover oats will keep well in a sealed container for a week.
Set out dessert bowls. Add 2 scoops ice cream to each and top with 2 tablespoons blackberry jam and a handful of clusters. Top each with a fresh blackberry.