by Debra Daniels-Zeller
(Makes about 8 cups)
|1/2 cup||maple syrup|
|1/4 cup||canola or virgin coconut oil, melted|
|1 1/2 cups||chopped walnuts|
|5 cups||rolled oats|
|1/2 cup||sunflower seeds|
|1/2 cup||pumpkin seeds|
|1/4 cup||whole wheat flour|
|1 tsp||sea salt|
|1 cup||dried chopped fruit
(apples, apricots, pears, cherries, etc.)
- Preheat oven to 350°. Mix wet ingredients together in a saucepan. Heat gently until well combined and very liquid.
- Combine nuts, oats, sunflower and pumpkin seeds, flour, sea salt and cinnamon, while wet ingredients cook.
- Pour honey-maple syrup mixture over oat-nut mixture. Spread on baking sheets, and bake for 15 minutes. Stir gently, then return to oven for another 15 to 20 minutes. Mixture should be lightly browned. Allow to cool completely before transferring to a bowl. Not stirring encourages plenty of big clumps. Carefully mix in dried fruit.
- Enjoy for breakfast, snacks or as a topping for sorbet or ice cream.
Debra Daniels-Zeller is author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington (Timber Press, 2010). She is a regular contributor to Vegetarian Journal magazine and writes a delightful food blog at http://foodconnections.blogspot.com. She can be reached at (425) 776-4689.