It's not cheap to make, and it is definitely not low-cal, but man, is it ever good!
Ingredients:
5-6 cups rolled oats
1 cup sliced almonds
1 cup chopped walnuts
1 cup unsalted sunflower seeds
1 cup hulled sesame seeds
1/2 cup milled flax seed
2 cups unsweetened shredded coconut
1 cup vegetable oil (I use virgin coconut oil)
1/2 cups honey
1 cup raisins
1 cup dried cranberries
1 cup chopped dates
Preheat the oven to 325 degrees F (165 degrees C)
In a very large bowl or clean dishpan, stir together everything except the oil, honey and dried fruit.
In a small saucepan, heat the oil and honey and stir until very fluid (one can also do this in the microwave with a large measuring cup, heating for about 2 and a half minutes. Pour over the oat mixture and stir until everything is evenly coated. Spread out in an even layer on two cookie sheets.
Bake for 20 minutes , turning the pan once during baking (unless you are fortunate enough to have a convection oven, in which case I envy you very much) until the oats and nuts are toasted.
As soon as it comes out of the oven, stir in the dried fruit (I do this in an enormous bowl) and let stand until cooled, and stir again to break up any large clumps. Store in an airtight container at room temperature for 2-3 weeks--although it probably won't last that long!
This looks really yummy! A great use for my coconut oil - I am tired of smoothies. Our kids were impressed that my husband made homemade trail mix the other day (almonds, peanuts, raisins, and M&M's) imagine how cool I would be if I made this!!! Thanks!
ReplyDeleteCoconut oil is also a great substitute for vegetable oil in some pancake and muffin recipes, really great in banana bread.
ReplyDeleteI like trail mix. I'd have to pulverize it to have the kids eat more than just the M&Ms!