Crunch Cereal

by Kathleen Morrison

SERVINGS

15 servings scale / convert

INGREDIENTS

3 cups quick-cooking rolled oats
1 cup unsweetened wheat germ
1/2 cup coconut, flaked, or shelled sunflower seeds
1 cup coarsely chopped nuts
1 cup raisins
1/2 cup oil
1/2 cup honey
2 tsp. vanilla extract

INSTRUCTIONS

Preheat oven to 275°F. Mix rolled oats, wheat germ, coconut or sunflower seeds, nuts, and raisins in a large bowl. Mix oil, honey, and vanilla. Pour over rolled oat mixture. Stir lightly until evenly mixed.

Spread mixture on a 15x10x1-inch baking pan. Bake 1 hour, stirring every 15 minutes. Cool. Break up any large lumps. Store in an airtight container.

CHEF COMMENTS

Calories per 1/2 cup serving: approximately 280 with coconut, 290 with sunflower seeds.

TAGS

breakfast, cereal, main courses add tags

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