Description
Ingredients
Units
Scale
Ingredients
- 5 cups (1.25 L) wheat-free rolled oats, such as Bob's Red Mill (I used Quaker--they are NOT gluten free)
- 1/2 cup (125 mL) chopped hazelnuts
- 1/2 cup (125 mL) chopped whole almonds
- 1/3 cup (75 mL) raw sunflower seeds
- 1/3 cup (75 mL) raw pumpkin seeds
- 1/3 cup (75 mL) dried cranberries
- 1/3 cup (75 mL) sliced dried apricots
- 1/4 cup (60 mL) sultana raisins
- 1/4 cup (60 mL) packed brown sugar
- 2 tbsp (30 mL) flaxseeds
- 2 tbsp (30 mL) sesame seeds
- 1/3 cup (75 mL) brown rice syrup
- 1/4 cup (60 mL) liquid honey
- 1/4 cup (60 mL) canola oil or butter, melted
- 1/2 tsp (2 mL) cinnamon
- 1/2 tsp (2 mL) salt
Instructions
Preparation:
- In large bowl, combine oats, hazelnuts, almonds, sunflower seeds, pumpkin seeds, cranberries, apricots, raisins, brown sugar, flaxseeds and sesame seeds.
- In saucepan, heat together rice syrup, honey, oil, cinnamon and salt over medium heat until blended, about 3 minutes.
- Pour over oat mixture; toss to coat.
- Spread evenly on 2 greased or parchment paper–lined rimmed baking sheets.
- Bake in 325°F (160°C) oven, stirring every 10 minutes and rotating pans halfway through, until golden, about 25 minutes.
- Let cool.
- (Make-ahead: Store in airtight container for up to 3 weeks.)