2 cups old-fashioned rolled oats
1 cup sweetened shredded coconut
3/4 cup (about 2 1/2 ounces) sliced blanched almonds
1/4 cup vegetable oil
1/4 cup honey
1 Tablespoon flaxseed oil
1/2 cup dried cranberries
1/2 cup golden raisins
1/4 cup unsalted sunflower seeds
1 Tablespoon ground golden flaxseed (from about 1 1/2 teaspoons whole)
1. Preheat oven to 350 degrees. Toss together oats, coconut, and almonds in a medium bowl; set aside. Whisk together vegetable oil and honey in a small bowl; stir into oats mixture. Spread out oats mixture on a rimmed baking sheet.
2. Bake, stirring occasionally, until golden brown, 17 to 20 minutes. Let cool 10 minutes; toss with flaxseed oil. Let cool completely. Transfer to a large bowl; stir in dried cranberries, raisins, sunflower seeds, and ground flaxseed.
From Martha Stewart Living, April 2004
Makes 5 1/2 cups
1 cup sweetened shredded coconut
3/4 cup (about 2 1/2 ounces) sliced blanched almonds
1/4 cup vegetable oil
1/4 cup honey
1 Tablespoon flaxseed oil
1/2 cup dried cranberries
1/2 cup golden raisins
1/4 cup unsalted sunflower seeds
1 Tablespoon ground golden flaxseed (from about 1 1/2 teaspoons whole)
1. Preheat oven to 350 degrees. Toss together oats, coconut, and almonds in a medium bowl; set aside. Whisk together vegetable oil and honey in a small bowl; stir into oats mixture. Spread out oats mixture on a rimmed baking sheet.
2. Bake, stirring occasionally, until golden brown, 17 to 20 minutes. Let cool 10 minutes; toss with flaxseed oil. Let cool completely. Transfer to a large bowl; stir in dried cranberries, raisins, sunflower seeds, and ground flaxseed.
From Martha Stewart Living, April 2004
Makes 5 1/2 cups
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