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Ingredients

6 cups (1.5 L) rolled oats
1/4 cup (50 mL) flax meal
1/2 cup (125 mL) wheat germ
1/2 tsp (2 mL) sea salt
1 tbsp (15 mL) cinnamon
1 cup (250 mL) coconut
1/2 cup (125 mL) dried cranberries
1 cup (250 mL) sliced almonds
1 cup (250 mL) pumpkin seeds
1/4 cup (50 mL) sesame seeds
3/4 cup (175 mL) sunflower seeds
3 tbsp (45 mL) sunflower oil or olive oil
1 cup (250 mL) apple sauce
1/4 cup (50 mL) maple syrup
1/4 cup (50 mL) brown sugar
1/2 cup (125 mL) honey

Directions

In a large bowl, combine oats, flax, wheat germ, salt, cinnamon, coconut and cranberries. Add almonds, pumpkin seeds, sesame seeds and sunflower seeds.

In a small bowl, combine oil, apple sauce, maple syrup, brown sugar and honey. Gently mix the wet ingredients into the dry.

Spread onto two large, greased cookie sheets. Bake at 275°F (135°C) for 1 hour, turning every 15 minutes. Makes 12-15 servings.

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