iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Stuffed Pork Tenderloin with Mustard-Caper Sauce

Ingredients:
2 bacon slices, cut crosswise into 1/4-inch strips
2 garlic cloves, finely chopped
5 ounces spinach, coarse stems discarded, finely chopped
2 teaspoons coarse-grain mustard
1 (1-pound) pork tenderloin
1 hard-boiled egg, quartered lengthwise
1 tablespoon vegetable oil
2 hard-boiled eggs
3 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon coarse-grain mustard
2 tablespoons fresh lemon juice
1 tablespoon drained capers,
Equipment: kitchen string
Accompaniment: crusty bread

Instructions:
Cook bacon in a 12-inch heavy ovenproof skillet over medium heat, stirring occasionally, until fat is rendered and bacon is golden but not crisp.
Add garlic and cook, stirring occasionally, until pale golden, about 2 minutes. Add spinach and cook, turning with tongs, until wilted and tender, about 3 minutes. Toss spinach with mustard and 3/4 teaspoon each of salt and pepper in a bowl.
Arrange tenderloin on a work surface with pointed (thinner) end nearest you. Starting at top (thicker part), make a lengthwise incision down center of tenderloin, cutting two thirds of the way through thickness of meat, adjusting depth of incision as tenderloin tapers (be careful not to cut all the way through). Open tenderloin. Turning knife horizontally, cut tenderloin open on either side like the flaps of a book jacket, being careful not to cut all the way through. Season inside of tenderloin with 3/4 teaspoon each of salt and pepper.
Turn tenderloin so that a long side is nearest you, then spread spinach filling evenly over opened tenderloin, leaving a 1-inch border along long edge farthest from you. Arrange egg quarters, end to end, along edge nearest you.
Preheat oven to 425°F with rack in middle.
Roll up tenderloin tightly, then tie with string at 1 1/2-inch intervals.
Pat tenderloin dry and season with 1/4 teaspoon salt and 3/4 teaspoon pepper.
Heat oil in cleaned skillet over high heat until it shimmers. Sear tenderloin, turning occasionally, until golden brown, 8 to 10 minutes. Transfer skillet to oven and roast until an instant-read thermometer inserted diagonally 2 inches into thickest part registers 150°F, 18 to 25 minutes.
Transfer tenderloin to a platter and cool completely, uncovered, about 30 minutes. Chill, covered, until cold, about 2 hours.
Force eggs through a fine-mesh sieve into a bowl, then stir in remaining sauce ingredients.
Cut off string, then thinly slice tenderloin. Serve pork, cold or at room temperature, with sauce.
Deviled Chicken Drumsticks

Ingredients:
12 chicken drumsticks (2 1/2 to 3 pounds total)
1/2 cup Dijon mustard
3/4 cup panko (Japanese bread crumbs)
3/4 cup grated Parmigiano-Reggiano (1 1/2 ounces)
3/4 teaspoon cayenne
3 tablespoons unsalted butter
melted

Instructions:
Preheat oven to 450°F with rack in upper third.
Pat chicken dry, then toss with mustard until evenly coated.
Stir together panko, cheese, cayenne, and 1/2 teaspoon each of salt and pepper. Drizzle with butter and toss.
Dredge each drumstick in crumb mixture to coat, then arrange, without crowding, in a buttered large 4-sided sheet pan. Roast until chicken is browned and cooked through, about 30 minutes. Serve warm or at room temperature.
Jalapeño Poppers

Ingredients:
12 fresh jalapeños
3 ounces coarsely grated Cheddar (1 cup)
3 ounces coarsely grated Monterey Jack (1 cup)
1 teaspoon hot sauce
3 large eggs
1 cup plain fine dry bread crumbs
2 teaspoons dried oregano
About 4 cups vegetable oil
A deep-fat thermometer

Instructions:
Cut a lengthwise slit from stem to bottom of each chile. Make a crosswise incision at stem end, forming a T.
Pry open enough to hold back long cuts (to expose ribs and seeds), then devein and seed using tip of a paring knife and kitchen shears.
Stir together cheeses, hot sauce, 1/4 teaspoon pepper, and 3/4 teaspoon salt.
Fill chiles with cheese mixture, pressing seams closed after filling, so that cheese is compacted and chile retains its shape.
Lightly beat eggs in a small shallow bowl. Stir together bread crumbs, oregano, and 1/4 teaspoon each of salt and pepper in another shallow bowl.
Dip chiles in egg, letting excess drip off, then coat with bread crumbs, transferring to a work surface. Repeat coating with egg and crumbs to form a second layer.
Heat 2 inches oil to 325°F in a medium saucepan. Fry chiles in 3 batches, stirring occasionally, until golden brown all over, 5 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 325°F between batches.
Vietnamese Chicken Salad

Ingredients:
2 tablespoons fresh lime juice
2 tablespoons finely chopped garlic
1 tablespoon finely chopped peeled ginger
1 teaspoon finely chopped fresh red chiles (preferably Thai or cayenne), or to taste
1 whole chicken (about 3 1/2 pounds)
1 (2-pound) green cabbage
1/2 pound carrots
1 tablespoon sugar
1/3 cup Asian fish sauce
1/4 cup packed light brown sugar
1 tablespoon finely chopped fresh red chiles (preferably Thai or cayenne)
2 teaspoon finely chopped peeled ginger
1 garlic clove, finely chopped
5 tablespoons fresh lime juice
2/3 cup coarsely chopped salted roasted peanuts
1/2 cup packed torn basil leaves
1/2 cup packed torn mint leaves
an adjustable-blade slicer
lime wedges; thinly sliced fresh red chiles (optional)

Instructions:
Stir together lime juice, garlic, ginger, chiles, 2 teaspoons salt, and 1/2 teaspoon pepper, then rub all over chicken, inside and out. Marinate, covered, at room temperature while cooking vegetables.
Thinly slice cabbage with slicer. Cut carrots into thin matchsticks (1/8 inch) with a knife. Cook vegetables in a large pot of salted boiling water (2 tablespoons salt for 6 quarts water) until crisp-tender, 4 to 5 minutes. Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well.
Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl.
Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice.
Transfer to a large sieve or colander with a slotted spoon (return water to a boil) and rinse under cold water to stop cooking. Drain well. Add sugar to boiling water, then add chicken with marinade and cook, covered, 15 minutes. Remove from heat and let chicken stand in cooking liquid, covered, 30 minutes. Carefully transfer chicken with tongs to a cutting board and let stand until cool enough to handle. Coarsely shred meat (and skin if desired), transferring to a large bowl. Make dressing while chicken cools: Bring fish sauce and brown sugar to a simmer in a small saucepan, stirring until sugar has dissolved. Blend mixture in a blender along with chiles, ginger, and garlic (use caution when blending hot liquids). Stir in lime juice. Assemble salad: Toss vegetables with half of dressing and chicken with remainder. Serve chicken over vegetables and sprinkle with peanuts, basil, and mint. Serve at room temperature or chilled.
Tiramisu Affogato

Ingredients:
3/4 cup chilled heavy cream
1 tablespoon sugar
1 pint vanilla ice cream
1 pint coffee ice cream
9 savoiardi (Italian crisp ladyfingers), coarsely crumbled
1 1/4 cups freshly brewed espresso (10 ounces) or 1 1/4 cups boiling water and 3 tablespoons instant-espresso powder
A small piece bittersweet chocolate

Instructions:
Beat cream with sugar until it just holds stiff peaks.
Divide vanilla and coffee ice creams among glasses, then top with ladyfingers. Pour hot espresso on top and dollop with whipped cream. Grate chocolate on top.
Smoked Salmon with Egg Salad and Green Beans

Ingredients:
1/2 pound haricots verts or other green beans, cut into 3/4-inch lengths
1 tablespoon Dijon mustard
1 teaspoon finely chopped shallot
2 tablespoons red-wine vinegar
1 tablespoon extra-virgin olive oil
8 hard-boiled large eggs, chopped
1/2 cup mayonnaise
2 celery ribs, finely chopped (1 cup)
2 tablespoons chopped chives
1 teaspoon grated lemon zest
1 teaspoon fresh lemon juice
4 cups coarsely chopped baby arugula
1/2 pound sliced smoked salmon, coarsely chopped
4 (16-ounce) wide jars or containers with lids
bagel chips

Instructions:
Cook beans in a medium saucepan of boiling salted water (2 teaspoon salt for 2 quarts water), uncovered, until crisp-tender. Drain and transfer to an ice bath to cool. Pat dry.
Whisk together mustard, shallot, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper and toss with beans.
Stir together eggs, mayonnaise, celery, chives, lemon zest and juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Divide arugula among jars and layer beans, salmon, and egg salad on top.
Grilled Marinated Tempeh Steak with Avocado, Radicchio, Orange Dressing, and Tahini

Ingredients:
1/2 cup tahini (Middle Eastern sesame paste), well-stirred
1 clove garlic, germ removed and clove crushed with back of knife
2 teaspoons fresh lemon juice (from 1 small lemon)
1/2 teaspoon extra-virgin olive oil
1 teaspoon fine sea salt
3/4 teaspoon ground white pepper
4 (4-ounce) pieces soy tempeh
1 cup freshly squeezed orange juice (from 2 medium oranges)
3 tablespoons plus 1 1/2 teaspoons white wine vinegar
1/2 cup extra-virgin olive oil
2 drops orange oil*
1 teaspoon fine sea salt
1/2 teaspoon ground white pepper
Olive oil (for brushing)
2 heads radicchio, cut into eighths through core, with some core still attached to each piece
1/4 cup (loosely packed) fresh flat-leaf parsley, coarsely chopped
2 firm-ripe avocados, peeled and cut into wedges
3 tablespoons fresh lemon juice (from 1 medium lemon)
*Available at specialty foods shops. If unavailable
use 1 tablespoon finely grated orange zest. Do not substitute orange flower water.

Instructions:
In blender on high, blend tahini and garlic until smooth, about 30 seconds. With motor running, add 1/2 cup water, lemon juice, olive oil, salt, and pepper and blend until incorporated, about 30 seconds. (Tahini sauce can be prepared ahead and refrigerated, in airtight container, up to 2 days. If sauce is too thick after storage, whisk in several drops of water to thin.)
Reserve 1/2 cup tahini sauce for serving. Brush remainder in thick layer over both sides of tempeh pieces. Transfer to airtight container and refrigerate at least 4 hours and up to 8 hours.
In a 2-quart pot over moderately high heat, bring orange juice to a boil. Lower heat to moderate and simmer, uncovered, until reduced by half, 6 to 8 minutes. Transfer to large bowl and let cool to room temperature, about 15 minutes. Whisk in vinegar, then gradually whisk in olive oil, orange oil, salt, and pepper. (Dressing can be prepared ahead and refrigerated, in airtight container, up to 2 days. Whisk to reemulsify before using.)
If using charcoal grill, open vents on bottom, then light charcoal and preheat grill to moderately high. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high. Brush grill rack with oil.
Grill tempeh, turning once, until golden brown, about 3 minutes per side. Grill radicchio, turning once, until beginning to wilt, about 2 minutes perside.
Cut each piece of tempeh into 4 slices. In large bowl, toss together radicchio, parsley, and orange dressing. Divide salad among 4 plates and top with tempeh and avocado slices. Drizzle with lemon juice and reserved tahini sauce. Serve immediately.
Joint Relief Juice

Ingredients:
5 ounces fresh pineapple (about 1 cup or 1/8 large pineapple), peeled, cored, cut into large chunks, and chilled
4 ounces pear (about 1 cup or 1/2 medium pear), unpeeled, cut into large chunks and chilled
2 cups (packed) spinach with stems (about 4 ounces), chilled
1 (2-ounce) bunch fresh flat-leaf parsley with stems, chilled
1/2 medium carrot, peeled and chilled
1/4 cup freshly squeezed grapefruit juice (from 1/2 small grapefruit), chilled
electric juice extractor or heavy-duty juicer that can process stems
skin
and seeds

Instructions:
In juice extractor, process pineapple, pear, spinach, parsley, and carrot, skimming foam if necessary. Stir in grapefruit juice, chill if desired, and serve.
Juice is best served immediately but will keep, refrigerated, in airtight container up to two days.
Polenta Cake with Orange Blossom Yogurt, Berries, and Pistachios

Ingredients:
1 3/4 cups plain low-fat yogurt
2 cups low-fat (1%) milk
1 teaspoon fine sea salt
1/2 cup polenta (not quick-cooking)
1/4 cup (1 ounce) unsalted pistachios, preferably organic (natural; not dyed red)
Olive oil (for brushing)
12 drops orange blossom water (also called orange flower water)*
1/2 cup rambutan honey or other high-quality organic or raw honey with a fruity, citrusy flavor
1 1/2 pounds strawberries, hulled and halved
*Available at supermarkets, liquor stores, and Middle Eastern markets.
2 (12-inch) squares cheesecloth
*Available at supermarkets
liquor stores
and Middle Eastern markets.

Instructions:
Line fine-mesh sieve with double layer cheesecloth and set over medium bowl. Transfer yogurt to lined sieve, then pull up and tie together edges of cheesecloth, wrapping yogurt into bundle. Cover with plastic wrap and allow to drain in refrigerator at least 8 hours or overnight. (The yogurt can be prepared 2 days ahead. Once drained, transfer to airtight container and refrigerate, covered.)
In medium heavy saucepan, combine milk and sea salt with 3/4 cup water. Bring to boil over high heat, then gradually whisk in polenta, until smooth. Reduce heat to low and cook, uncovered, whisking often, until very thick, about 25 minutes. Spread into 8- x 8-inch baking dish and cool slightly. Cover and chill until firm, at least 6 hours or overnight. (Polenta can be prepared ahead and refrigerated, covered, up to 1 day.)
Bring small pan of water to boil. Add pistachios and boil, uncovered, 1 minute. Drain, then roll between towels until brown papery skins are removed. Set pistachios aside.
If using charcoal grill, open vents on bottom, then light charcoal and preheat grill to moderately high. If using gas grill, preheat burners on high with hood closed 10 minutes, then turn down to moderately high. Brush grill rack with oil.
Cut polenta into 4 rectangles and grill, turning once, until heated through and crusty, about 3 minutes per side. Remove from heat and slice each rectangle in half diagonally to produce 2 wedges.
While polenta is on grill, transfer thickened yogurt to small bowl, discarding liquid, and stir in orange blossom water and honey.
Divide polenta wedges among 4 plates, top with yogurt, and garnish with strawberries and pistachios. Serve immediately.
Yangzhou Fried Rice

Ingredients:
1 cup long-grain white rice, rinsed several times in cold water until water runs clear
3 tablespoons vegetable or peanut oil
8 scallions (white and green parts), thinly sliced on diagonal (about 1 cup)
4 ounces fresh shrimp, peeled, deveined, and finely diced (about 1 cup or 6 large shrimp)
3 large eggs, lightly beaten
4 ounces fresh shiitake mushroom, stems discarded and caps finely diced (about 2 cups)
4 ounces fresh or frozen peas (about 1 cup)
4 ounces ham, finely diced (about 1 cup)
1 tablespoon oyster sauce
1 teaspoon sugar
1 teaspoon kosher salt
1/2 teaspoon ground white pepper

Instructions:
In medium saucepan over high heat, combine rice and 1 1/4 cups water. Cover and bring to boil, then reduce heat to low and simmer until water is absorbed, about 25 minutes. Remove from heat and let stand, covered, 10 minutes. Fluff with large fork or chopsticks, then cool. (Rice can be made ahead and refrigerated, covered, up to 2 days.)
In wok or heavy large sauté pan over moderately high heat, heat oil until hot but not smoking. Add half of scallions (reserve remainder for garnish). Add shrimp and stir-fry until shrimp are pink and cooked through, 2 to 3 minutes. Add eggs and rice and stir-fry until eggs are just set, about 1 minute. Add mushrooms, peas, ham, oyster sauce, sugar, salt, and pepper and stir-fry until heated through and fluffy, 4 to 5 minutes. Garnish with remaining scallions and serve.
Cobb Salad with Warm Bacon Vinaigrette

Ingredients:
1 heart of romaine, torn into bite-size pieces
3 cups packed baby spinach
4 bacon slices, chopped
1 tablespoon vegetable oil
6 chicken tenders (about 1/2 pound)
2 tablespoons red-wine vinegar
1 1/2 tablespoons cider vinegar
1 teaspoon grainy mustard
2 hard-boiled eggs, halved
1 small tomato, cut into wedges
1/2 avocado
1/2 cup crumbled blue cheese (3 ounces)

Instructions:
Toss together romaine and spinach in a large bowl.
Cook bacon, stirring occasionally, in a heavy medium skillet over medium heat until crisp. Transfer with a slotted spoon to paper towels to drain.
Discard all but about 2 tablespoons bacon fat and add oil to skillet. Pat chicken dry and season with 1/4 teaspoon each of salt and pepper. Increase heat to medium-high and cook chicken, turning over once, until golden brown and just cooked through, 5 to 6 minutes total. Transfer chicken to a plate.
Reduce heat to medium and add vinegars and mustard to skillet. Boil, scraping up brown bits, 30 seconds. Stir in any juices from chicken.
Toss salad greens with bacon vinaigrette. Season with salt and pepper. Top salad with chicken, eggs, tomato, sliced avocado, blue cheese, and bacon.
Ma–Po Tofu (Spicy Bean Curd with Beef)

Ingredients:
1 teaspoon Sichuan peppercorns
1 1/2 pounds soft (not silken) tofu, cut into 1-inch cubes
2 tablespoons Chinese hot bean paste (also called chili bean sauce)*
1 tablespoon Chinese black-bean paste or sauce*
4 tablespoons oyster sauce
2 tablespoons Asian chili powder*
1 tablespoon cornstarch
1/4 cup peanut oil
4 ounces ground beef
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 cloves garlic, minced
1 scallion (white and green parts), thinly sliced on diagonal
1/4 cup Shaohsing rice wine
1 medium leek (white and pale green parts only), washed, halved lengthwise, and cut into 1/2-inch slices (about 1/2 cup)
1/2 cup chicken stock or low-sodium chicken broth
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
2 tablespoons fresh cilantro, chopped (optional)
*Available at Asian markets and in the Asian section of some supermarkets

Instructions:
In dry heavy skillet over moderate heat, toast peppercorns, stirring, until fragrant, 3 to 5 minutes. Transfer to bowl and let cool, then grind in spice grinder to fine powder. Set aside.
In large pot over moderately high heat, bring 4 cups water to boil. Add tofu, remove from heat, and let steep, uncovered, 5 minutes. Using slotted spoon, transfer tofu to medium bowl and set aside.
In small bowl, whisk together hot bean paste, black-bean paste, 2 tablespoons oyster sauce, and chili powder. Set aside.
In small bowl, whisk together cornstarch and 3 tablespoons water. Set aside.
In wok or heavy large sauté pan over moderate heat, heat oil until hot but not smoking. Add beef, ginger, garlic, and scallions and stir-fry until meat is browned, about 1 minute. Add rice wine and cook, stirring occasionally, until most of moisture evaporates, 1 to 2 minutes. Add hot bean paste mixture and cook, stirring occasionally, until mixture is incorporated and oil in pan turns red, about 1 minute.
Add tofu, leeks, stock, light and dark soy sauces, and remaining 2 tablespoons oyster sauce and bring to boil. Whisk cornstarch mixture to recombine, then add to pan and cook, stirring occasionally, until juices thicken slightly, about 1 minute.
Transfer to serving dish. Sprinkle with Sichuan peppercorn powder and cilantro, if using. Serve immediately.
Mixed Berry and Cassis Sundaes

Ingredients:
1/2 cup crème de cassis (black-currant liqueur)
1/4 cup plus 1 tablespoon sugar, divided
2 teaspoon fresh lemon juice, or to taste
4 cups mixed berries (1 1/4 pounds), halved or quartered if large
3/4 cup chilled heavy cream
1 pint vanilla ice cream
1 pint raspberry sorbet

Instructions:
Bring crème de cassis and 1/4 cup sugar to a simmer, stirring until sugar has dissolved (if alcohol flames, momentarily cover with lid to extinguish). Stir in lemon juice.
Pour syrup over berries, stirring gently to coat. Let stand 10 minutes.
Beat cream with remaining tablespoon sugar using an electric mixer until it just holds stiff peaks.
Divide ice cream and sorbet among glasses. Top with berries and syrup, then with whipped cream.
Steamed Scallion Ginger Fish Fillets with Bok Choy

Ingredients:
1/2 cup light soy sauce
2 tablespoons sugar
1/2 cup Shaohsing rice wine
1/2 teaspoon five-spice powder
2 pounds sole fillet, cut into 8 pieces
1 (1-inch) piece fresh ginger, finely julienned
6 tablespoons vegetable oil
8 scallions (white and green parts), cut crosswise into 2-inch lengths, then thinly julienned lengthwise
Stir-Fried Baby Bok Choy

Instructions:
In medium bowl, whisk together soy sauce, sugar, rice wine, and five-spice powder.
Transfer fish to 2 rimmed plates. Drizzle each piece with 1 tablespoon soy sauce mixture and scatter with julienned ginger. (Set remaining sauce aside for finishing dish.) Cover and refrigerate 15 minutes.
Fit large saucepan with flat steamer basket, fill with 1 inch water, and bring to boil over high heat. Reduce heat to low and transfer 1 plate to steamer basket. Cover and steam 4 minutes. Without lifting lid, turn off flame and allow residual heat to finish cooking until fish is just cooked through, about 1 minute more. Carefully remove plate (keep warm in oven). Return water in steamer to boil, transfer second plate to steamer, and steam remaining fish in same manner.
While fish is steaming, in small saucepan over moderate heat, heat vegetable oil. Keep warm.
Divide fish among 4 plates and top with julienned scallions. Pour splash of hot oil over each dish. Serve immediately with bok choy.
Stir Fried Baby Bok Choy

Ingredients:
1 1/2 pounds baby bok choy
2 tablespoons peanut oil
1 (1/4-inch) piece fresh ginger, minced (about 1 teaspoon)
2 scallions (white and green parts), thinly sliced
4 cloves garlic, thinly sliced
1 teaspoon coarse sea or kosher salt
1 teaspoon sugar
1/8 teaspoon ground white pepper

Instructions:
Trim 1/4 inch from bottom of each head of bok choy. Slice bok choy crosswise into 1/2-inch-thick slices. Wash bok choy in several changes of cold water and dry in colander or salad spinner until dry to touch.
In wok or large sauté pan over moderately high heat, heat oil until hot but not smoking. Add ginger, scallions, and garlic and stir-fry until aromatic, about 15 seconds. Add bok choy, salt, sugar, and pepper and stir-fry 1 minute. Add 1 tablespoon water, cover, and cook until wilted, about 30 seconds. Uncover, stir-fry 5 seconds, then cover again, turn off flame, and let steam in residual heat until just tender, about 30 seconds more. Serve immediately.
Extreme Granola

Ingredients:
3/4 cups pecans
1/2 cup natural almonds
4 cups old-fashioned rolled oats
1/4 cup sesame seeds (optional)
1 stick (8 tablespoons) unsalted butter
1/3 cup pure maple syrup, cane syrup or honey, at room temperature
1/4 teaspoon fine salt
3/4 cup chopped dates
1/2 cup dried blueberries or raisins

Instructions:
Preheat the oven to 375°F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool and chop the nuts. Set aside.
Reduce the oven temperature to 300°F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer.
Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools. Add the dates, blueberries, and reserved nuts and toss.