You can use this as a cereal or you can mix it in your yogurt.
10 cups of old-fashioned oats
1 cup wheat germ
½ lb. shredded coconut
2 cups raw sunflower seeds
1 cup sesame seeds
3 cups chopped almonds, pecans or walnuts
1 ½ cups brown sugar, packed
1 ½ cups water
¾ cup vegetable oil
½ cup honey
½ cup molasses
1 ½ t. salt
2 t. ground cinnamon
3 t. vanilla extract
Raisins or other dried fruits, if desired
Preheat oven to 300F (150C). In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seeds and nuts. Blend well.
In a large saucepan, combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour syrup over dry ingredients and stir until well-coated. Spread into five 13” x 9” baking pans or cookie sheets with sides.
Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 20 cups.
This recipe is from the Make-A-Mix Cookbook.
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