 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 1/4 | tablespoons | dry oats | 1 | tablespoon | coconut flakes, unsweetened, unsulphured, Bobs Red Mill | 2 | almond | almonds | 1/8 | oz (20 halves) | pecans | 1/2 | tablespoon | sunflower seed kernels, raw | 1/3 | tablespoon | brown sugar | 1/8 | teaspoon | cinnamon, ground | 1/2 | tablespoon | wheat germ | 2/3 | tablespoon | flax seeds | 1/2 | dash | salt | 1/4 | tablespoon | canola oil | 1/3 | tablespoon | maple syrup | 1 2/3 | date | Dates, dry |
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Steps
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Sequence
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Step
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| | 1 | Preheat the oven to 325 degrees F.
Toss the oats, coconut, nuts, brown sugar, cinnamon wheat germ, flax seed and salt together in a large bowl. In a separate small bowl, whisk together the oil and maple syrup. Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated. Pour onto two 13 by 18 by 1-inch sheet pan. Bake, stirring every 15 minutes with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
Allow to cool. Add dried fruits. |
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