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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This recipe has been in the making for several months. I have tried a number of combinations and this works best. The sugar and fat have been reduced. I can only get two pans in my oven at a time so the cooking time reflects cooking two at a time. Ingredients:
10 cups old fashioned oats |
1/2 cup wheat germ |
1/2 cup milled flax seed |
1/2 lb unsweetened dried shredded coconut |
1 cup sesame seeds |
1 1/2 cups slivered almonds |
1 1/2 cups chopped pecans |
1 cup brown sugar substitute (regular brown sugar can be used) |
1 1/2 cups water |
3/4 cup canola oil |
1/2 cup honey |
1/2 cup sorghum (molases can be used but the sorghum produces a lighter flavor) |
1 1/2 teaspoons salt |
2 teaspoons cinnamon |
1 tablespoon vanilla |
2 cups dried fruit (combination of raisins, blueberries, cranberries) |
Directions:
1. Preheat oven to 300 degrees.
2. In a large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds and nuts, mixing well.
3. In a large saucepan, combine the brown sugar substitute or brown sugar, water, oil, honey, sorghum, salt, cinnamon and vanilla.
4. Heat until thoroughly mixed; do not boil.
5. Pour the syrup over dry ingredients and stir until coated well.
6. Spread into five 13 x 9 inch jelly roll pans.
7. Bake 20 to 30 minutes, stirring occasionally.
8. For a crunchier texture, bake an additional 10 to 15 minutes.
9. Cool mixture and add dried fruit.
10. Store in airtight container in a cool dry place.
11. Will keep up to 6 months; but it doens't make it that long in our house.
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