I double this recipe, but I’m going to start here it as the original. I’ll then list things I add to it which you may or may not want to add.
Preheat oven to 350˚. Place in ungreased 9x13” pan: (I use a large roasting pan for the double recipe) 6 (12) c. rolled oats Bake 10 minutes. Remove from oven and stir in:
- ½ c. sunflower seeds or nuts (I use a lot more - see amounts at end of this section)
- ½ c. coconut (I don’t use coconut)
- ½ c. wheat germ (1 c. wheat germ)
- ½ c. powdered milk (I use 1 c. non-instant powdered milk - from health food store)
At this point I also add:
- 1 c. bran
- 1 c. oat bran
- 2/3 c. brown sugar.
I also – for the double recipe – would put in all of the following:
- ½ c. sunflower seeds
- ½ c. pumpkin seeds
- ½ c. cashews
- ½ c. pecans
- ½ c. almonds
I put the nuts in whole. And I don’t put in the coconut. You can adapt this in any way you prefer, using any nuts or seeds - including flax seed or chia seeds, though I wouldn’t use that much of those.
Blend in the blender and add to dry mixture:
- 1/3 c. honey (2/3 c. honey) - (or maple syrup)
- 2/3 c. oil (1 1/3 c. oil - I’ve recently used 2/3 c. coconut oil and 2/3 c. canola oil)
- 1 t. vanilla (2 t. vanilla)
Stir until thoroughly coated. Bake 15-20 minutes, stirring every 5-10 minutes until uniformly golden. Do not over-bake. Let it cool in pan undisturbed, then break into chunks.
I find it doesn’t make many chunks, probably because I use brown sugar for some of the sweetener – so there is less liquid in the batch. I also find that it takes longer to get it the “doneness” I like. I usually bake it about 30 minutes or more, stirring every 10 minutes until it nears the color I want. Experiment, and find out how you like it!