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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 16 |
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I put together a number of recipes from country inn cookbooks to suit my own preference, and came up with this. It's really good! Besides having it with cold milk, try 2:1 ratio with milk then heating in the microwave for a nice hot breakfast cereal. You can use it in granola cookies, or just eat it by the spoon for a quick snack. Makes a great present in an old fashioned jam jar, tied with raffia (recipe attached!). Ingredients:
6 cups whole rolled oats |
1 cup shredded unsweetened coconut |
1 cup sliced almonds |
3/4 cup walnut pieces |
3/4 cup pecan pieces |
1 cup wheat germ (optional) |
1 cup safflower oil |
1/2 cup honey |
1/2 cup maple syrup |
2 teaspoons vanilla extract |
1 cup raisins |
1 cup dried cherries |
1 cup dried apricot, chopped roughly (optional) |
Directions:
1. Preheat oven to 325 degrees.
2. Melt oil, honey, maple syrup and vanilla in pan on low just until warmed. Set aside.
3. Mix oats, nuts, coconut and wheat germ (if using) well in large bowl.
4. Pour warmed honey mixture over and mix very well.
5. Spread into large jelly roll pan or similar, so that the mixture is no deeper than one inch.
6. Bake for 40-50 minutes, mixing thoroughly every 15 minutes. Watch carefully in the last 15 minutes or so as once it starts to brown it can go quite quickly. You want it nicely deep golden, and the nuts starting to toast.
7. When done, set aside and let cool in pan. Mixture will be soft at first but goes chunky and crunchy as it cools. When cool, mix in fruits and store in sealed tin or jar.
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