Ingredients:
- 2 cups Oats (I use quick cooking)
- 1/2 cup raw unsalted Sunflower Seeds
- 1/2 cup raw unsalted Pumpkin Seeds
- 1 cup of raw unsalted SLICED Almonds
- 1/2 cup Wheat Germ
- 1/2 cup Golden Flax Seeds
- 1 cup Honey
- 3 tablespoons Blue Agave Nectar
- 3 tablespoons Butter
- 1/2 teaspoon Salt
- 1 tablespoon Vanilla Extract
- 2 teaspoons Cinnamon
- 1 cup Dried Fruit, chopped (I use a combo of dried papaya and pine
Instructions:
- Preheat oven to 350º
- Grease a 13×9-inch glass baking dish with cooking spray.
- On a baking sheet with sides, spread first 6 ingredients
- Toast in oven for about 12-15 minutes, stirring occassionally. Once toasted, turn oven down to 300º and remove from oven. Combine the honey, nectar, butter, vanilla and salt in saucepan
- Cook over medium heat until melted.
- In a second bowl, combine the oat mixture/liquid mixture
- Add dried fruit and cinnamon.
- Combine so that the mixture is moist.
- Put mixture into prepared baking dish and press down
- Bake in oven for 25 minutes.
- Remove, cool, cut.
- Can be stored in an airtight for up to a week.