| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Camping &, Trail, Food | 1 | Servings | |
INGREDIENTS
| 3 | c | Regular oats; uncooked |
| 2 | c | Wheat germ |
| 1 | c | Almonds; sliced |
| 1 | Jar; (7 1/4-ounce) dry-roasted sunflower seeds | |
| 1/3 | c | Molasses |
| 1/3 | c | Honey |
| 2 | tb | Butter or margarine |
| 1 | tb | Vanilla extract |
| 1 | ts | Ground cinnamon |
| 1/2 | ts | Ground nutmeg |
| 1 | pk | (8-ounce) chopped dates |
INSTRUCTIONS
Recipe By : Southern Living Magazine Combine first 4 ingredients in a large bowl. Combine molasses, honey, and butter in a small microwave-safe bowl; microwave at HIGH 30 seconds or until butter melts. Stir in vanilla, cinnamon, and nutmeg. Stir into oats mixture. Spoon into a lightly greased 15- x 10-inch jellyroll pan. Bake at 350° for 20 minutes, stiring after 10 minutes. Remove from oven, and cool completely in pan on a wire rack. Stir in dates. Store in an airtight container up to 2 weeks. Yield: 10 cups. © Copyright 1997 Southern Living. All rights reserved. Reproduction in whole or part without permission is prohibited. Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <[email protected]> on Jan 22, 1998
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