The finished product!INGREDIENTS:
3 cups rolled oats
1 cup blanched slivered
almonds
1/4 cup wheat germ
6 tablespoons pure maple
syrup
6 tablespoons packed dark
brown sugar
1/4 cup vegetable oil
2 tablespoons warm water
1/2 teaspoon salt
I added dried cherries, banana chips, slice toasted almond, pecan pieces, cranberries with orange, and I chopped up some dried apricots and threw them in. I never measure anything.
This is so good you really need to try it either alone like we were eating it last night or our favorite way is with fat free vanilla yogurt.
DIRECTIONS:
Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray.
In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps.
Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.
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