3 cup Rolled oats
2 cup Oat bran
2 tsp Cinnamon
1/2 tsp Nutmeg
1 cup Walnut halves, , broken
1 cup Almonds, coarsely chopped or slivered
1/2 cup Raw sunflower seeds
5 tbsp Vegetable oil
3/4 cup Honey, , melted
1 1/3 cup Dried apricots, , quartered
3/4 cup Raisins
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Preheat oven to 325. In a large bowl, combine rolled oats, bran, cinnamon, nutmeg, walnuts, almonds and sunflower seeds; toss well.
Drizzle oil over mixture and toss unti coated. Drizzle melted honey over mixture and continue tossing until coated. (Mixture should be clumpy).
Divide mixture onto two cookie sheets, spreading evenly. In top third of oven, bake 20 minutes. Remove from oven, stir with wooden spoon, mixing thoroughly.
Continue to bake 30 minutes more, stirring every 10 minutes. Return snack mix to bowl, add dried fruits. Toss gently and cool.
Can be stored for 2 weeks in airtight containers or frozen up to 2 months.
Makes 20 servings.
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