adapted by Margie Ellis
makes 5 1/2 cups
2 cups old-fashioned oats
1 cup sweetened shredded coconut
3/4 cup sliced blanched almonds
1/4 cup vegetable oil
1/4 cup honey
1 tablespoon flaxseed oil
1/2 cup cranberries
1/2 cup golden raisins
1/4 cup sunflower seeds
1 tablespoon ground golden flaxseed
Preheat oven to 350 degrees.
Toss the oats, coconut and almonds together in a medium bowl. Whisk the vegetable oil and honey and stir into the oat mixture. Spread the oat mixture on a rimmed baking sheet. Bake, stirring and turning often, until golden brown, about 20 minutes. Let cool 10 minutes and then toss in the flaxseed oil. Let cool completely. Add the berries, raisins and seeds and ground flaxseed.
Can be stored in an airtight container for 10 days orin the freezer for two to three weeks.
I have made this many times, and the family loves this recipe. I keep the ground flaxseed in the freezer. If you double this recipe it may take a little longer in the oven. No need to be a slave to the ingredients. Think apricots and other goodies for a new twist — just keep the proportions the same.
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