|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 4 | cups | oats, rolled, organic | 2 | cups, chopped | walnuts | 1 | cup | Seeds, sunflower seed kernels, toasted, without salt | 1 | cup whole kernels | Nuts, almonds, dry roasted, without salt added | 1/2 | cup | wheat flour, wholewheat Hard White | 1/2 | teaspoon | milk powder, nonfat | 1/2 | teaspoon | salt | 1 1/2 | cups | maple syrup | 1/4 | cup | oil, walnut | 1 | tablespoon | vanilla extract | 1 | cup | blueberries, dried |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Position racks in the upper and lower thirds of the oven and heat the oven to 300°F. Spray two rimmed baking sheets with vegetable oil spray. In a large bowl, mix the oats, nuts, whole-wheat flour, dry milk powder, and salt. In a medium bowl, combine the maple syrup, oil, and vanilla; stir well. Add the maple syrup mixture to the oats and mix to combine.
Divide the mixture between the two oiled baking sheets, distributing it in 1- to 2-inch clumps. Bake for 20 minutes and then flip the clusters |
|
