|3 cups||Rolled oats|
|2 cups||Oat bran|
|1 cup||Walnut halves;, broken|
|1 cup||Almonds; coarsely chopped or slivered|
|½ cup||Raw sunflower seeds|
|5 tablespoons||Vegetable oil|
|¾ cup||Honey;, melted|
|1⅓ cup||Dried apricots;, quartered|
Preheat oven to 325. In a large bowl, combine rolled oats, bran, cinnamon, nutmeg, walnuts, almonds and sunflower seeds; toss well. Drizzle oil over mixture and toss unti coated. Drizzle melted honey over mixture and continue tossing until coated. (Mixture should be clumpy). Divide mixture onto two cookie sheets, spreading evenly. In top third of oven, bake 20 minutes. Remove from oven, stir with wooden spoon, mixing thoroughly.
Continue to bake 30 minutes more, stirring every 10 minutes. Return snack mix to bowl, add dried fruits. Toss gently and cool. Can be stored for 2 weeks in airtight containers or frozen up to 2 months. Makes 20 servings.
Typed by "Espied" Ethel R. Snyder <essie49@...> Date: Oct. 12, 1997 Recipe by: Capper's -- September 9, 1997 Posted to MC-Recipe Digest V1 #841 by essie49@... (Ethel R Snyder) on Oct 12, 1997