| 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" <[email protected]> on Feb 4, 1999
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