- 4 cups [1 L] rolled oats
- 1 cup [250 mL] flaked coconut
- 1 cup [250 mL] chopped pecans
- 1/2 cup [125 mL] unsalted sunflower seeds
- 1/2 cup [125 mL] wheat germ
- 1/2 cup [125 mL] firmly packed brown sugar
- 1 teaspon [5 mL] cinnamon
- 1 teaspoon [5 mL] salt
- 1/2 cup [125 mL] oil
- 1 cup [250 mL] water
- 2 tablespoons [30 mL] honey
- 1 teaspoon [5 mL] vanilla
- 1 cup [250 mL] raisins
- 1 cup [250 mL] chopped dates
|
- Preheat oven to 300°F [150°C].
- Lightly grease a 15 1/2 x 10 1/2-inch [40 x 29-cm] jelly-roll pan.
- Combine oats, flaked coconut, chopped pecans, sunflower seeds, wheat germ, brown sugar, cinnamon and salt.
- Mix together oil, water, honey and vanilla; pour over oat mixture.
- Evenly spread into pan.
- Bake for 1 hour, stirring every 15 minutes, until golden brown and slightly crunchy.
- Stir in raisins and chopped dates.
|
