5 c. rolled oats1 c. unsalted sunflower seeds 1 c. slivered almonds 1 c. Triticale (or more oats) 1 c. shredded coconut, if desired 2 Tbsp. sesame seeds ¾ c. honey 4 Tbsp. vegetable oil ½ c. finely diced dried peaches ¼ c. raisins (or more peaches)
Preheat oven to 300. Put rolled oats into a large bowl. Add sunflower seeds, slivered almonds, triticale (or more oats), coconut (is using) & sesame seeds. Stir to combine. Heat honey & vegetable oil in a saucepan over low heat. Pour warm honey mixture over the dry ingredients & stir until they are well coated. Spread mixture across two (rimmed) baking sheets. Bake for 30 minutes, stirring occasionally. Remove from oven & allow to cool. Add dried fruit. Toss to combine. Store in an airtight container. Makes 12 servings. Great for breakfast!
Recipe adapted from Kitchen: The Essential Guide to the Kitchen by Michele Cranston & found on www.101cookbooks.com