Ingredients:
2 cups oats
1/2 cup wheat bran germ
1/2 cup shredded coconut
1 cup almonds
1/4 cup pumpkin seeds
1/4 cup crushed pecans
1 cup dried fruit (combination of dried blueberries, dates, cranberries, raisins, prunes, apricots, etc)
1/2 cup honey
1/4 cup brown sugar
1 oz unsalted butter
2 tsp vanilla extract
1/2 tsp salt
Preparation:
Preheat oven to 350F.
Butter glass baking dish.
2 cups oats
1/2 cup wheat bran germ
1/2 cup shredded coconut
1 cup almonds
1/4 cup pumpkin seeds
1/4 cup crushed pecans
1 cup dried fruit (combination of dried blueberries, dates, cranberries, raisins, prunes, apricots, etc)
1/2 cup honey
1/4 cup brown sugar
1 oz unsalted butter
2 tsp vanilla extract
1/2 tsp salt
Preparation:
Preheat oven to 350F.
Butter glass baking dish.
Cook:
Spread oat, nuts and bran onto cookie sheet.
Toast for 15 mins.
Combine honey, brown sugar, butter, vanilla and salt into medium saucepan and place over medium heat.
Cook until sugar dissolves.
Once oat mixture is done, remove from oven and reduce to 300F.
Add oats to liquid mixture and add dried fruit and stir.
Spread onto baking dish and press down.
Bake for 25 mins.
Remove and cool.
Cut into squares and store in an airtight container.
Will last upto one week.
Spread oat, nuts and bran onto cookie sheet.
Toast for 15 mins.
Combine honey, brown sugar, butter, vanilla and salt into medium saucepan and place over medium heat.
Cook until sugar dissolves.
Once oat mixture is done, remove from oven and reduce to 300F.
Add oats to liquid mixture and add dried fruit and stir.
Spread onto baking dish and press down.
Bake for 25 mins.
Remove and cool.
Cut into squares and store in an airtight container.
Will last upto one week.
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