| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
Kids |
1 |
Servings |
INGREDIENTS
| 3 |
c |
Regular oats — uncooked |
| 1/2 |
c |
Flaked coconut |
| 1/2 |
c |
Sliced almonds |
| 1/4 |
c |
Wheat germ |
| 1/4 |
c |
Sunflower kernels |
| 2 |
c |
Mixed raw nuts (pecans |
| 1 |
|
Walnuts, pine nuts — |
| 1 |
|
Almonds |
| 1/4 |
c |
Plus |
| 2 |
tb |
Honey |
| 1/4 |
c |
Vegetable oil |
| 2 1/2 |
tb |
Water |
| 2 |
tb |
Brown sugar |
| 3/4 |
ts |
Vanilla extract |
| 1/4 |
ts |
Salt |
| 3/4 |
c |
Raisins |
INSTRUCTIONS
Combine first 5 ingredients in a large bowl. Add nuts; stir well and
set aside.Combine honey, oil, water, brown sugar, vanilla, and salt;
pour over oat mixture, and stir well. Spread mixture evenly in a
lightly greased 15- x 10- x 1 -inch jellyroll pan. Bake at 350
degrees for 25 minutes or until golden brown, stirring every 5
minutes. Cool. Stir in raisins. Store mixture in an airtight
container in a
cool, dry place up to 1-1/2 months.
Serve as a snack or as a cereal with milk.
Yield 5-1/2 cups.
Recipe By :
Posted to MM-Recipes Digest V4 #7 by "Pat Mitchell" <pattm@execpc.com> on
Feb 4, 1999
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