- 4 c. old fashioned rolled oats (NOT QUICK OATS)
- 1 c. wheat bran
- 1 c. unsweetened shredded coconut
- 1 c. sliced almonds
- 1/2 c. firmly packed light brown sugar
- 1 T. cinnamon
- 1 t. salt
- 1/2 c. honey
- 1/2 c. canola oil
- 2 T. milk
- 1 t. vanilla
- Prep time: 10 minutes
- Cook time: 25 minutes + cooling time
- Servings: 8 cups
- Difficulty: easy
Preheat oven to 325 degrees. Lightly oil a large rimmed baking sheet.
Combine oats, wheat bran, coconut, almonds, brown sugar, cinnamon and salt in a large bowl. Stir well.
Stir honey, oil, milk and vanilla in a small saucepan over low heat until mixture fizzes around the edges. Pour over oat mixture and stir well.
Spread onto prepared baking sheet. Bake about 25 minutes or until lightly browned stirring often. Remove from oven and let cool, undisturbed, until room temperature, approximately 1 1/2 hours. Break up and store in a storage container at room temperature for up to 1 month.
Recipe adapted from Relish magazine.