I haven’t made this in ages. I used to make it every week for my husband’s breakfast, but since COVID the poor man has been mostly stuck with store bought cereal. Time to make another batch.
First mix all the dry ingredients in a large bowl.
6 cups oats (I prefer regular, not quick-cooking) Note: If you have an oat allergy, substitute spelt flakes for the oats.
1 cup coconut
1 cup chopped nuts (You can use any nut you like or have on hand. I usually use walnuts but almonds or pecans even work.)
1 tbls. cinnamon
1 tsp. nutmeg
1 tsp. salt
1/2 cup pumpkin seeds (optional)
Stir the dry ingredients until mixed well. Then mix in following.
1 cup mild- tasting oil (whatever you’ve got – coconut (melted), canola, light olive oil, etc.)
1 cup honey
2 tsp. vanilla
Stir well until all the oats are coated. Put in a baking pan with sides and bake on 350 for 20 minutes removing at the 10 minute mark to stir. When you stir be sure that you are careful to pull it away from the sides as the honey burns easily along the edges otherwise. When it has cooled off, stir in 2 cups of raisins. Makes a yummy breakfast or snack.