Recipe by Kari936
Not sure where I got this recipe. I’ve made it and really liked it. When I made it I used salted pumpkinseeds, as I couldn’t find unsalted. It was a little salty but not too bad. The next time I make it I will rinse the pumpkinseeds and see if that helps. I wanted to share and see what the nutritional information was.
Top Review by dadgumgenius
This is my favorite cereal! I have put it in my little own healthy recipes cookbook which I give out to people who ask me about eating healthy. I don't use the coconut, and I substitute different juices for the apple juice -- cranberry, grape, etc. Also I don't chop the almonds nor use cranberries.
- 1⁄4 cup unsweetened flaked coconut
- 3 tablespoons flax seed oil, plus more for pan
- 4 1⁄2 cups old fashioned oats
- 1⁄4 cup flax seed
- 1⁄2 cup unsalted pumpkin seeds
- 3⁄4 cup whole almond, coarsely chopped
- 1 cup apple cider
- 1⁄3 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 teaspoon coarse salt
- 1 teaspoon pure vanilla extract
- 1⁄2 cup dried cranberries
- 1⁄4 cup wheat germ
Directions See How It's Made
- Heat oven to 350°. Place coconut on ungreased sheet, and toast until light golden, about 6 minutes. Set aside to cool.
- Reduce oven temperature to 300°. Lightly oil two baking pans. In a large bowl, combine rolled oats, flaxseeds, wheat germ, pumpkinseeds, and almonds; set aside.
- In a small saucepan, bring cider to a boil; cook until liquid has reduced to 1/2 cup, about 7 minutes. Stir in oil, maple syrup, cinnamon, nutmeg, salt, and vanilla extract. Remove pan from heat, pour liquid over oat mixture, and combine thoroughly.
- Divide mixture between baking pans, and bake until golden brown, about 40 minutes, stirring every 15 minutes. Transfer to wire rack to cool completely.
- Transfer to a large bowl, and stir in dried cranberries and toasted coconut. Store in an airtight container up to 2 weeks.
- You may also add an optional 1/2 cup dried mission figs, quartered lengthwise.