Here's a delicious way to use those Cannery Oats. Yumm!
8 C. Oats (Non-instant)
1 1/2 C Brown Sugar
1 1/2 C Wheat Germ (Optional)
8 Oz. Almonds
8 Oz. Cashew
8 Oz Shredded Coconut
2 Oz Sunflower Seeds
1/2 C Water
1/2 C Oil
1/2 C Honey
1/2 C Peanut butter
2 tsp Vanilla
1 C Raisins (Optional)
Mix first 7 ingredients in large bowl. Heat water, oil, honey and peanut butter until it begins to boil. Add vanilla to mixture and pour over dry ingredients. Mix well and spread on 2 large cookie sheets. Bake at 200 for about 2 hours or until coconut is golden. Stir occasionally while baking. Add raisins when cool. Store in airtight container. Mix this recipe up with whatever goodies or lack of goodies you have on hand. Even without the extras it is really wonderful for breakfast.
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