5 cups old-fashioned or quick-cooking rolled oats
3/4 cup wheat germ
1 cup shredded coconut
3/4 cup shelled raw or toasted sunflower seeds
1 1/2 cups finely chopped mixed nuts
1/2 cup sesame seeds, if desired
1/4 to 1/2 cup packed dark brown sugar
3/4 cup water
3/4 cup vegetable oil
1/4 cup honey
1/4 cup molasses
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 cups raisins, chopped dates or other dried fruit, if desired
Preheat oven to 300 degrees F. In a large bowl., combine oats, wheat germ, coconut, sunflower seeds, nuts and sesame seeds, if desired. Stir until evenly distributed. In a medium saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat and stir until sugar is dissolved. Do not boil. Pour syrup over oats mixture. Stir with a large wooden spoon until syrup coats other ingredients. Spread mixture in two 13" x 9" baking pans or on 2 large baking sheets with raised sides. Bake 20 to 30 minutes in preheated oven, stirring occasionally. Bake 10 minutes longer for a crunchier texture. Cool on racks. Stir in raisins, chopped dates or other dried fruit, if desired. Spoon into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 10 cups.
(Source: "More Make-a-Mix," by Karine Eliason, Nevada Harward & Madeline Westover, pg. 24)
3/4 cup wheat germ
1 cup shredded coconut
3/4 cup shelled raw or toasted sunflower seeds
1 1/2 cups finely chopped mixed nuts
1/2 cup sesame seeds, if desired
1/4 to 1/2 cup packed dark brown sugar
3/4 cup water
3/4 cup vegetable oil
1/4 cup honey
1/4 cup molasses
3/4 teaspoon salt
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
2 cups raisins, chopped dates or other dried fruit, if desired
Preheat oven to 300 degrees F. In a large bowl., combine oats, wheat germ, coconut, sunflower seeds, nuts and sesame seeds, if desired. Stir until evenly distributed. In a medium saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat and stir until sugar is dissolved. Do not boil. Pour syrup over oats mixture. Stir with a large wooden spoon until syrup coats other ingredients. Spread mixture in two 13" x 9" baking pans or on 2 large baking sheets with raised sides. Bake 20 to 30 minutes in preheated oven, stirring occasionally. Bake 10 minutes longer for a crunchier texture. Cool on racks. Stir in raisins, chopped dates or other dried fruit, if desired. Spoon into a 10-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 10 cups.
(Source: "More Make-a-Mix," by Karine Eliason, Nevada Harward & Madeline Westover, pg. 24)
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