Yummy with sliced fresh fruit and mixed with vanilla yogurt or on its own as a crunchy snack. Do-Ahead: up to 1 month.
3 cups old-fashioned oats, uncooked
3/4 cup honey
4 tablespoons margarine or butter (1/2 stick), melted
1 1/2 teaspoons vanilla extract
1 cup hazelnuts (filberts) and/or whole natural almonds, coarsely chopped
1/2 cup toasted wheat germ
1/2 cup sesame seeds
1/2 cup dried apricots (3 ounces), cut into thin strips
1 cup dried tart cherries
1/2 cup golden and/or dark raisins
1. Preheat oven to 350 degrees F. Place oats in two 15 1/2" by 10 1/2" jelly-roll pans. Bake oats 15 minutes or until lightly toasted, stirring twice.
2. In large bowl, stir together honey, melted margarine or butter, and vanilla. Add toasted oats, hazelnuts, wheat germ, and sesame seeds; stir to coat well.
3. Spread oat mixture evenly in same jelly-roll pans; bake until dark golden brown, 15 to 20 minutes, stirring every 5 minutes. Cool in pans on wire racks. Transfer to large bowl and stir in dried fruit. Store at room temperature in tightly covered container up to 1 month.
Editor's Note: Sesame seeds contain a high percentage of fat and can go rancid very quickly. To maintain freshness, store them in the refrigerator or freezer.
(based on 1/4 cup)
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 20 mg
Carbohydrates: 22 g
Fiber: 0 g
Protein: 4 g
Originally published in Good Housekeeping
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