 | 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
| | | | 1/4 | cup | 100% Whole grain Oats rolled | 3/4 | tablespoon | wheat germ | 3/4 | tablespoon | Oat bran, raw | 1/2 | tablespoon | pine nuts | 2 2/3 | almond | almonds | 1/2 | tablespoon, crumbled | organic walnuts | 1/8 | oz (20 halves) | pecans | 1/4 | dash | salt | 1/2 | tablespoon | brown sugar | 1/2 | teaspoon | maple syrup | 1/2 | tablespoon | honey | 1/2 | tablespoon | cold press grapeseed oil | 1/8 | teaspoon | cinnamon, ground | 1/8 | teaspoon | vanilla extract | 1/8 | cup, whole | cranberries, dried |
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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 (165 C) Grind or chop the walnuts, pecans | | 2 | Stir together salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil over medium heat, then pour over the dry ingredients. Stir to coat. Spread the mixture out on a baking sheet or 2 large cake pans. The sides on the cake pans will help avoid spilling when stiring halfway through the baking. | | 3 | Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool, then add cranberries. Store in an airtight container. |
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