 |
Prep Time: 4 Minutes Cook Time: 12 Minutes |
Ready In: 16 Minutes Servings: 1 |
|
This recipe doubles easily (bake time will be the same). Use as a topping for ice cream, yogurt, or fruit for a quick dessert. It's good with milk for breakfast or as a snack, too. Ingredients:
2/3 cup uncooked regular oats |
1/4 cup sweetened flaked coconut |
1/4 cup sliced almonds |
1 tablespoon toasted wheat germ |
3 tablespoons light brown sugar |
2 tablespoons vegetable oil |
1 teaspoon vanilla extract |
dash of salt |
Directions:
1. Combine first 5 ingredients in a medium bowl, stirring well. Whisk together oil, vanilla, and salt in a small bowl until blended. Pour over oat mixture, stirring until evenly moistened. Spread oat mixture in a 15- x 10-inch jellyroll pan lined with aluminum foil. Bake at 350° for 12 minutes, stirring after 10 minutes. Cool completely in pan. Stir well, and store in an airtight container.
|
|