Heat oven to 300 degrees. In a small saucepan, combine 1 cup brown sugar and 1 cup water, and heat gradually to boiling point. Boil 2 minutes, stirring occasionally.
Meanwhile, combine in a large bowl or pot (all ingredients raw):
|
6 cups rolled oats (not quick oats) 1 cup unsalted sunflower seeds 1 cup wheat bran 1 1/2 cup unsweetened coconut flakes (preferably the large flakes) 1/2 cup wheat germ 1 cup (or more) chopped nuts - walnuts, cashews, brazil nuts, almonds 1 teaspoon (more or less, to taste) salt 1 tablespoon vanilla extract |
Gradually pour 1 cup vegetable oil over the cereal and mix until everything is well coated.
Gradually pour the hot syrup over the cereal and mix until everything is well coated.
Spread loosely onto two large ungreased cookie sheets and place in the oven on two center racks. Bake one hour, exchanging oven positions and stirring every 15 minutes.
Cool on the cookie sheets. When cool, sprinkle 1 cup raisins (or other dried, chopped fruit) over the cereal. Store in an airtight container.
Makes about 1 gallon.
The dry ingredients can be varied to taste, using more or less. Some rolled rye, barley or wheat can be used instead of oats.
Buy the ingredients in the bulk foods department, not in pre-packaged form, unless you don't mind spending a lot of money.
Comments? Write:
packham@teleport.com
© 1998 Richard Packham
Permission granted to reproduce for non-commercial purposes, provided text is not changed and this copyright notice is included