| 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 <SuzyWert@aol.com> on Jan
22, 1998
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