| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains, Vegetables |
|
Appetizers, Fruit |
20 |
Servings |
INGREDIENTS
| 3 |
c |
Rolled oats |
| 2 |
c |
Oat bran |
| 2 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1 |
c |
Walnut halves;, broken |
| 1 |
c |
Almonds; coarsely chopped or slivered |
| 1/2 |
c |
Raw sunflower seeds |
| 5 |
tb |
Vegetable oil |
| 3/4 |
c |
Honey;, melted |
| 1 1/3 |
c |
Dried apricots;, quartered |
| 3/4 |
c |
Raisins |
INSTRUCTIONS
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.
Typed by "Espied" Ethel R. Snyder <essie49@juno.com> Date: Oct. 12, 1997
Recipe by: Capper's -- September 9, 1997
Posted to MC-Recipe Digest V1 #841 by essie49@juno.com (Ethel R Snyder) on
Oct 12, 1997
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