Cook1 hr 30 mins
This recipe has been in the making for several months. I have tried a number of combinations and this works best. The sugar and fat have been reduced. I can only get two pans in my oven at a time so the cooking time reflects cooking two at a time.
- 10 cups old fashioned oats
- 1⁄2 cup wheat germ
- 1⁄2 cup milled flax seed
- 1⁄2 lb unsweetened dried shredded coconut
- 1 cup sesame seeds
- 1 1⁄2 cups slivered almonds
- 1 1⁄2 cups chopped pecans
- 1 cup brown sugar substitute (regular brown sugar can be used)
- 1 1⁄2 cups water
- 3⁄4 cup canola oil
- 1⁄2 cup honey
- 1⁄2 cup sorghum (molases can be used but the sorghum produces a lighter flavor)
- 1 1⁄2 teaspoons salt
- 2 teaspoons cinnamon
- 1 tablespoon vanilla
- 2 cups dried fruit (combination of raisins, blueberries, cranberries)
- Preheat oven to 300 degrees.
- In a large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds and nuts, mixing well.
- In a large saucepan, combine the brown sugar substitute or brown sugar, water, oil, honey, sorghum, salt, cinnamon and vanilla.
- Heat until thoroughly mixed; do not boil.
- Pour the syrup over dry ingredients and stir until coated well.
- Spread into five 13 x 9 inch jelly roll pans.
- Bake 20 to 30 minutes, stirring occasionally.
- For a crunchier texture, bake an additional 10 to 15 minutes.
- Cool mixture and add dried fruit.
- Store in airtight container in a cool dry place.
- Will keep up to 6 months; but it doens't make it that long in our house.