Ingredients Jump to Instructions ↓

  1. 3 cup(s) old-fashioned oats , uncooked 75 cup(s) honey

  2. 4 tablespoon(s) margarine or butter , melted 1 1/2 teaspoon(s) vanilla extract

  3. 1 cup(s) hazelnuts (filberts) and/or whole natural almonds , coarsely chopped 5 cup(s) toasted wheat germ

  4. 1/2 cup(s) dried apricots , cut into thin strips 1 cup(s) dried tart cherries

  5. 1/2 cup(s) golden and/or dark raisins

Instructions Jump to Ingredients ↑

  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.


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