8 c oats (not instant)
1 1/2 c brown sugar
1 1/2 c wheat germ (optional, but I think this really makes the texture great)
8 oz. almonds
8 oz. cashews
8 oz. coconut, unsweetened, large ribbon
3 oz. sunflower seeds
1/2 c water
1/2 c oil
1/2 c honey
1/2 c peanut butter
2 tsp vanilla
1 c raisins
Mix oats, sugar, nuts, coconut, and sunflower seeds in a large bowl. Heat the water, oil, honey, and peanut butter until it begins to boil. Add vanilla and stir, then pour over dry ingredients. Mix well and spread on two large cookie sheets. Bake in 200 degree oven for about 2 hours, or until coconut is golden. Stir occasionally while baking. Add raisins when cool. Store in an airtight container.
From Kat Hogan, who got it from Bed and Breakfast Inns of Utah
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