Wednesday, March 24, 2010


This recipe is, unfortunately, not GF (unless you happen to be able to tolerate gluten free oats, which I cannot).


3 cups oats
1/2 cup slivered almonds
1/2 cup crushed pecans
1/2 cup shredded coconut
1/4 cup brown sugar
1/4 cup maple syrup
2 tbsp honey
2 tbsp canola oil
1/2 cup raisins or craisins

Combine all in large bowl and mix well. Spread onto cookie sheets. Bake at 250 for 1 hour or until golden, stirring every 15 minutes.

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