Mildly sweet and addictive breakfast alternative. Great for crunchy topping for yogurt and desserts, or for taking on vacations and children's lunch boxes.
4 cups rolled oats (old fashioned)
2 cups sliced almonds
1 cup walnut pieces
¼ cup dried cranberries
¼ cup raisins
1 cup pecan halves
½ cup canola oil
½ cup honey
½ cup pancake syrup
1 teaspoon cinnamon
No nutrition information available
Preheat oven to 350 degrees. In large bowl, combine oats, almonds, walnuts, cranberries, raisins and pecans. Set aside. In a small bowl, mix together the oil, honey, maple syrup and cinnamon. Pour over oat mixture and stir thoroughly, making sure all of the mixture is dampened. Spread onto parchment lined baking sheet and bake for 30 minutes, stirring every 10 minutes to ensure it bakes evenly.
Remove from the oven and cool thoroughly before storing in an airtight container.
(*you may substitute the nuts and fruit with others to you liking, as long as quantities remain the same.)