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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 12 |
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Not sure where I got this recipe. I’ve made it and really liked it. When I made it I used salted pumpkinseeds, as I couldn’t find unsalted. It was a little salty but not too bad. The next time I make it I will rinse the pumpkinseeds and see if that helps. I wanted to share and see what the nutritional information was. Ingredients:
1/4 cup unsweetened flaked coconut |
3 tablespoons flax seed oil, plus more for pan |
4 1/2 cups old fashioned oats |
1/4 cup flax seed |
1/2 cup unsalted pumpkin seeds |
3/4 cup whole almond, coarsely chopped |
1 cup apple cider |
1/3 cup pure maple syrup |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 teaspoon coarse salt |
1 teaspoon pure vanilla extract |
1/2 cup dried cranberries |
1/4 cup wheat germ |
Directions:
1. Heat oven to 350°. Place coconut on ungreased sheet, and toast until light golden, about 6 minutes. Set aside to cool.
2. Reduce oven temperature to 300°. Lightly oil two baking pans. In a large bowl, combine rolled oats, flaxseeds, wheat germ, pumpkinseeds, and almonds; set aside.
3. In a small saucepan, bring cider to a boil; cook until liquid has reduced to 1/2 cup, about 7 minutes. Stir in oil, maple syrup, cinnamon, nutmeg, salt, and vanilla extract. Remove pan from heat, pour liquid over oat mixture, and combine thoroughly.
4. Divide mixture between baking pans, and bake until golden brown, about 40 minutes, stirring every 15 minutes. Transfer to wire rack to cool completely.
5. Transfer to a large bowl, and stir in dried cranberries and toasted coconut. Store in an airtight container up to 2 weeks.
6. You may also add an optional 1/2 cup dried mission figs, quartered lengthwise.
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