Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
- 2 cups regular rolled oats
- 1/2 cup coconut
- 1/2 cup coarsely chopped slivered or sliced almonds, or chopped peanuts
- 1/2 cup sunflower nuts
- 1/4 cup sesame seeds
- 1/2 cup honey or maple-flavored syrup*
- 1/3 cup vegetable oil
Preparation:
Preheat oven to 300 degrees F. Grease jellyroll (15 x 10 x 1) pan. Stir together rolled oats, coconut, nuts and seeds. In separate bowl, combine honey or syrup and oil; stir into oat mixture. Spread mixture evenly into prepared pan. Bake for 20 minutes then stir. Bake for another 10 to 15 minutes or until lightly browned.After baking immediately turn mixture out onto a large piece of foil. Allow to cool and then break into chunks. Store at room temperature in tightly sealed containers or bags for up to 2 weeks. May also be stored longer in the freezer.
Makes about 6 cups.
*Don't substitute low sugar or light syrup in this recipe. The natural sugar in syrup and honey acts as a much needed preservative.
