 | 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
| | | | 1/2 | cup | oats, old-fashioned rolled | 1 1/8 | tablespoons | wheat germ | 2 1/4 | tablespoons | sesame seeds (not toasted) | 2 1/4 | tablespoons | coconut flakes, unsweetened | 1/2 | cup, with hulls, edible yield | sunflower seed kernels, raw | 2/3 | oz hulled (142 seeds) | pumpkin seed kernels, raw | 1 1/2 | tablespoons | maple syrup | 1 1/8 | tablespoons | canola oil | 1/4 | teaspoon | vanilla extract | 1/2 | small box (1.5 oz) | raisins, seedless | 1/8 | cup | cranberries, dried, sweetened | 5 1/3 | halves | Apricots, dried, chopped |
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Steps
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Sequence
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Step
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| | 1 | Stir together oats, wheat germ, seeds and coconut in a large bowl. | | 2 | Stir together syrup, oil and vanilla. Pour into oats mixture and stir to moisten. Spread evenly in a baking pan. Bake at 325F for 30min, stirring every 10 min, until golden and toasted. | | 3 | Stir in raisins, cranberries and apricots. Let cool. Store in an airtight container for one week, or in the freezer for longer. |
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