The combinations are absolutely endless with this recipe. Subtract anything you don’t care for or add anything else that you love.
I’ve used it as a topping on fruit crisp, sprinkled it into yogurt or a trifle, made it into trail mix with sugar free candies and dried, unsweetened fruits.
This also gives you a good excuse to check out the bulk bins in the natural foods section of your supermarket. It may seem expensive to purchase all the ingredients, but it is worth it…and when you break it down into 50 servings…it’s nothing compared to the quality!
Remember that the carbs and some of the fats come from nuts and whole grains…good for you, in moderation.
Vegetable Cooking Spray
3 cups old-fashioned oats
1/2 cup almonds (sliced, or slivered)
1/2 cup cashew halves (roasted, salted)
1/2 cup sunflower seeds (raw or roasted)
1/2 cup peanuts (roasted, salted)
1/2 cup pecan halves
1/2 cup unsweetened coconut
1/2 cup wheat germ
1/2 cup sesame seeds or flax seeds
1/2 cup vegetable oil
3 tablespoons butter
1 cup Splenda OR Whey Low Granular and Gold, mixed OR sugar if you aren’t watching those
1/2 cup sugar free or regular honey OR sugar free or regular pancake syrup OR combo
1/2 cup peanut butter
1/4 teaspoon salt
1 teaspoon vanilla extract (try almond or maple)
1 teaspoon cinnamon
Preheat oven to 275 degrees.
(I have a very large stainless bowl that I mix it in and put it right into the oven to bake. Works great!)
In a large bowl, coated with vegetable cooking spray, combine, oats, almonds, cashews, sun seeds, peanuts, pecans, coconut, wheat germ, and sesame or flax seeds. In a small saucepan, over medium heat, stir together until melted the oil, butter, Splenda, syrup or honey, peanut butter, salt, vanilla, and cinnamon. Pour over the oat mixture and stir very well, until all is coated.
If the bowl you are mixing it in is metal put it directly into the oven. If not, spread mixture into a large roasting pan or a large baking sheet. Place in oven and bake, stirring every 20 minutes, until golden brown and the oats lose their ‘raw’ taste. (Takes 2 hours or longer when I use the bowl. The pan will be more like 1 1/2 hours.) Remove from oven and allow to cool completely, stirring occasionally. Once cooled, store in an airtight container. Makes about fifty 2-tablespoon servings.
Per 2 tablespoons: Calories 106: Protein 3 g; Fat 9 g; Carbs 5 g; Sugar 1 g; Sodium 30 mg