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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 18 |
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After a friend brought this crunchy fruit-filled treat on a camping trip, I requested the recipe and lightened it up. It's great on its own, but try it over low-fat yogurt or with milk, too. -Rachel Dandeneau of Dummer, New Hampshire Ingredients:
4 cups old-fashioned oats |
1 cup flaked coconut |
1/2 cup toasted wheat germ |
1/2 cup slivered almonds |
1/4 cup unsalted sunflower kernels |
1/2 cup honey |
1/4 cup orange juice |
2 tablespoons canola oil |
1-1/2 teaspoons ground cinnamon |
1/4 teaspoon salt |
1 teaspoon vanilla extract |
1 cup dried mixed fruit |
1 cup raisins |
1/2 cup dried cranberries |
milk, optional |
Directions:
1. In a large bowl, combine the first five ingredients and set aside. In a small saucepan, combine the honey, orange juice, oil, cinnamon and salt; cook and stir over medium heat for 3 minutes. Remove from the heat; stir in vanilla. Pour over oat mixture; stir to coat.
2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until golden brown, stirring 3-4 times. Cool on a wire rack.
3. Place oat mixture in a large bowl. Stir in the dried fruit, raisins and cranberries. Store in an airtight container in a cool dry place for up to 2 months. Serve with milk if desired. Yield: 9 cups.
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