- 10 mins
- 20 mins
Ingredients
- 1/4 cup light olive oil
- 1/4 cup honey (or you could use maple syrup)
- 2 tablespoons brown sugar
- 1 teaspoon vanilla extract
- 1/2-3/4 teaspoon ground cinnamon
- 2 cups old fashioned rolled oats (not quick oats) * see note below
- 1/2 cup dried cranberries (or could use raisins, currants, chopped dates or dried apricots)
- 1/4 cup slivered almonds
- 1/4 cup toasted chopped pecans
- 2 tablespoons ground flax
- 1 tablespoon toasted sesame seeds
- 1 tablespoon sunflower seeds
Preparation
Step 1
In a large skillet, add oil, honey, brown sugar, vanilla extract and ground cinnamon and heat on medium, stirring occasionally. Allow mixture to come to a boil (it will look foamy), and stir in oats, coating thoroughly.
Cook over low heat for 8-10 minutes, stirring frequently, until oats are light brown and toasted. Watch carefully so the sugars don’t burn. You will likely get a whiff of toasting oats as they cook.
Remove from heat and add oats to a large mixing bowl. Allow them to cool 15-30 minutes; oats will crisp up as they cool. When entirely cool, break apart into clumps, add rest of ingredients – cranberries, almonds, pecans, flax, sesame seeds and sunflower seeds – stir and pour into a jar or container with a tight-fitting lid. Store in pantry.
Makes about 3 cups.