4 c. old-fashioned oats (or gluten free oats)
1 c. coarsely chopped nuts (cashews, pecans, or almonds)
1 c. raw (not roasted) sunflower seeds
1/2 c. sesame seeds
1/2 c. shredded unsweetened coconut
1/2 tsp. salt
6 Tbsp. Moose Mountain maple syrup
6 Tbsp. light-tasted vegetable oil, such as sunflower oil
1 c. chopped raisins or dates
- Preheat oven to 300*F. Toss the oats, nuts, sunflower seeds, sesame seeds, coconut, and salt to mix in a large bowl.
- Combine the Moose Mountain maple syrup and oil in a saucepan; warm over low heat. Pour over the oat mixture. Stir with a wooden spoon, then roll up your sleeves and work the mixture with your hands until everything is moistened.
- Spread — no more than about 1/2 inch thick — on baking sheets and roast for 30 to 40 minutes, stirring occasionally, until golden.
- Cool thoroughly, then stir in the raisins. Store in jars or plastic bags. Yields about 8 cups.
Original recipe from the Maple Syrup Cookbook by Ken Haedrich. Published here with permission from Ken Haedrich and Storey Publishing. Check out more of his great recipes at ThePieAcademy.com.