1 canister old-fashioned rolled oats
3-4 cups coarsely chopped pecans or walnuts (or two 8 oz. packages of chopped nuts)
1 bag unsweetened shredded coconut
⅓ cup (packed) brown sugar
1 tablespoon ground cinnamon
1 teaspoon Kosher salt
1 cup wheat germ, wheat bran, or ground flax (optional)
½ cup honey
½ cup vegetable oil
½ cup water
Raisins, cranberries, or other dried fruit
Preheat oven to 300°F. Mix first 6 ingredients in large bowl, plus the wheat germ, if using. Stir honey, oil, and water in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture, and toss. If it doesn’t seem moist enough, add a little more water so that mixture clumps just slightly. It shouldn’t be wet, but it should be evenly moist.
Spread on rimmed baking sheets. Bake until golden, stirring about every 10 minutes, for about 40 minutes. Let it cool on the baking sheet or on another clean surface, stirring it occasionally while it cools. Once it’s completely cool, mix in dried fruit, seal it in a container.
3-4 cups coarsely chopped pecans or walnuts (or two 8 oz. packages of chopped nuts)
1 bag unsweetened shredded coconut
⅓ cup (packed) brown sugar
1 tablespoon ground cinnamon
1 teaspoon Kosher salt
1 cup wheat germ, wheat bran, or ground flax (optional)
½ cup honey
½ cup vegetable oil
½ cup water
Raisins, cranberries, or other dried fruit
Preheat oven to 300°F. Mix first 6 ingredients in large bowl, plus the wheat germ, if using. Stir honey, oil, and water in saucepan over medium-low heat until smooth. Pour honey mixture over oat mixture, and toss. If it doesn’t seem moist enough, add a little more water so that mixture clumps just slightly. It shouldn’t be wet, but it should be evenly moist.
Spread on rimmed baking sheets. Bake until golden, stirring about every 10 minutes, for about 40 minutes. Let it cool on the baking sheet or on another clean surface, stirring it occasionally while it cools. Once it’s completely cool, mix in dried fruit, seal it in a container.