Ingredients
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10 cups old fashioned oats
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1/2 cup wheat germ
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1/2 cup milled flax seed
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1/2 lb unsweetened dried shredded coconut
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1 cup sesame seeds
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1 1/2 cups slivered almonds
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1 1/2 cups chopped pecans
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1 cup brown sugar substitute (regular brown sugar can be used)
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1 1/2 cups water
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3/4 cup canola oil
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1/2 cup honey
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1/2 cup sorghum (molases can be used but the sorghum produces a lighter flavor)
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1 1/2 teaspoons salt
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2 teaspoons cinnamon
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1 tablespoon vanilla
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2 cups dried fruit (combination of raisins, blueberries, cranberries)
Instructions
- 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.