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Categories:
rolled oats almonds coconut cups Wheat pumpkin seeds sunflower seeds cranberries butter honey light brown sugar vanilla salt
Viewed: 46 - Published at: 2 years agoIngredients
- 2 cups Rolled Oats
- 1 cup Sliced Almonds
- 1 cup Shredded Coconut
- 1/2 cups Wheat Germ
- 1 cup Pumpkin Seeds
- 1/2 cups Sunflower Seeds
- 1/2 cups Dried Apricots, Chopped
- 1/2 cups Dried Cranberries
- 1/2 cups Unsalted Butter
- 23 cups Honey
- 1/4 cups Light Brown Sugar
- 1- 1/2 teaspoon Vanilla Extract
- 1/4 teaspoons Salt
Method
- Preheat you oven to 140 degrees C. Butter a 20 x 20cm pan and line with baking paper, leaving a few centimetres of overhang.
- This will make for easy removal.
- Put the oats, almonds, coconut, wheat germ, pumpkin seeds, sunflower seeds, apricots and cranberries into a bowl and toss together to combine.
- Place the remaining ingredients into a saucepan and place over a medium heat.
- Slowly bring to a boil, stirring until butter has melted and sugar has dissolved.
- Pour the wet mixture over the dry ingredients and stir together.
- Dump the mix into your prepared pan and press down evenly.
- Bake for about 30 minutes or until light golden brown.
- Leave to cool in the pan before cutting.
