Posted on July 19, 2015
Makes approximately 20 3/4 cup servings
We serve this to tipi guests with our homemade yogurt and an optional dollop of Sweetlife jam; it seems to be a big hit, and the containers routinely come back empty.
Bob combined several recipes to get the right balance of nutritious grains & nuts toasted with just enough honey and brown sugar to give it a satisfying crunch; a light touch of dried fruits suits our tastes without loading it up with empty carbs. It keeps well in an airtight container .
1c brown sugar
1 c (3.5 oz) wheat germ-toasted
2c (8 oz) sunflower seeds
4 c (15 oz) oats
2 c (5.5 oz) shredded coconut
3 c (12 oz) Oat bran
1c (3.5oz) chopped hazelnuts
1c (3.5 oz) pecan pieces
1c (3.5 oz) sliced almond
2 c (6 oz) rye flakes
2 c (8 oz) raisins
1 c (3 oz) banana chips
Preheat the oven to 350F
Heat honey, oil, brown sugar, nutmeg and cinnamon until just bubbly
In a large bowl, stir together remaining ingredients, except rye flakes, raisins and banana chips; toss well to coat
Spread in shallow layers on large baking trays; don’t pile more than about 1/2” thick—it’s better to do multiple trays if necessary. This recipe fits on two large baking sheets.
Roast in preheated 350° oven until medium golden brown, tossing regularly, approximately 15-20 minutes. Bob likes to let the trays cool in the oven with the heat turned off, to get the mixture as dried out as possible before adding the rest of the ingredients.
Add rye flakes, raisins and banana chips and toss; store in airtight container