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Categories:
coconut oil oil oats flax seed whole almond apple cider maple syrup ground cinnamon ground nutmeg coarse salt vanilla cranberries mission figs germ
Viewed: 76 - Published at: 2 years agoIngredients
- 14 cup unsweetened flaked coconut
- 3 tablespoons flax seed oil, plus more
- flax seed oil, for pan
- 4 12 cups old fashioned oats
- 14 cup flax seed
- 12 cup unsalted pumpkin seeds
- 34 cup whole almond, coarsely chopped
- 1 cup apple cider
- 13 cup pure maple syrup
- 1 teaspoon ground cinnamon
- 14 teaspoon ground nutmeg
- 1 teaspoon coarse salt
- 1 teaspoon pure vanilla extract
- 12 cup dried cranberries
- 12 cup dried mission figs, quartered lengthwise
- 14 cup wheat germ
Method
- Heat oven to 350F/ 176C Place coconut on ungreased sheet, and toast until light golden, about 6 minutes.
- Set aside to cool.
- Reduce oven temperature to 300F/ 148C Lightly oil two baking pans.
- In a large bowl, combine rolled oats, flax seeds, wheat germ, pumpkin seeds, and almonds; set aside.
- In a small saucepan, bring cider to a boil; cook until liquid has reduced to 1/2 cup, about 7 minutes.
- Stir in oil, maple syrup, cinnamon, nutmeg, salt, and vanilla extract.
- Remove pan from heat, pour liquid over oat mixture, and combine thoroughly.
- Divide mixture between baking pans, and bake until golden brown, about 40 minutes, stirring every 15 minutes.
- Transfer to wire rack to cool completely.
- Transfer to a large bowl, and stir in dried cranberries, figs, and toasted coconut.
- Store in an airtight container up to 2 weeks.
