Description
This is from the december 2009 edition of chatelaine magazine.it is a very versatile recipe as you can change the ingredients to your liking.
It says to add the flax seed at the end but i put it in before i bake it,either way is fine.i omitted the salt and added vanilla extract along with the almond extract.i usually half this recipe and make 4 cups instead of 8.i use a combination of sunflower seeds,almonds and walnuts.
Ingredients
- Cinnamon
- Ground Ginger
- Nutmeg
- Oats
- Oat Bran
- Sliced Almonds
- Coconut
- Salt
- Maple Syrup
- Vegetable Oil
- Almond Extract
- Dried Cranberries
- Flax Seed
Instructions
- Preheat oven to 350f
- Line a large baking sheet with parchment paper or foil
- In a small bowl, stir cinnamon with ginger and nutmeg
- In a large bowl, mix oats with oat bran, nuts, seeds, coconut and salt
- In a small saucepan over low heat, stir syrup with oil until warm about 2 or 3 minutes
- Remove from heat
- Stir in almond extract and spice mix
- Pour over oat mixture
- Stir to coat
- Turn onto baking sheet, spreading evenly as you can
- Bake until golden brown for 30 minutes, stirring every 10 minutes
- Remove from oven and stir in cranberries
- Cool
- Store in airtight container for up to 2 weeks
- Sprinkle with flaxseed before serving