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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 13 |
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This snack recipe has a good mix of fruit and nuts. The mild cinnamon flavor adds a nice touch. Ingredients:
1/4 cup sunflower kernels |
2 tablespoons butter |
4 cups old-fashioned oats |
1/2 cup canola oil |
3/4 cup cashew halves |
2/3 cup slivered almonds, toasted |
1/2 cup sesame seeds, toasted |
1/2 cup packed brown sugar |
1/2 cup honey |
1 teaspoon ground cinnamon |
1-1/4 cups assorted bite-size dried fruit (raisins, apricots, dates, apples, bananas) |
Directions:
1. In a large skillet over medium heat, lightly toast sunflower kernels in butter; remove and set aside. In the same skillet, lightly toast oats in oil. Add the sunflower kernels, cashews, almonds and sesame seeds.
2. Combine the brown sugar, honey and cinnamon; add to oat mixture. Cook and stir for 5 minutes. Spread in two ungreased 15-in. x 10-in. x 1-in. baking pans.
3. Bake at 350° for 15-20 minutes or until golden brown, stirring every 5 minutes. Cool, stirring occasionally. Stir in dried fruit. Store in an airtight container. Yield: 10 cups.
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