Post by Debbie on Jun 23, 2012 20:35:26 GMT -5
7 cups old-fashioned oats
2 cups flaked coconut
1 cup coarsely chopped pecans
1 cup sliced almonds
1 cup unsalted sunflower kernels
3/4 cup vegetable oil
3/4 cup honey
1/2 cup water
2-1/2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon almond extractIn a large bowl, combine the oats, coconut, pecans, almonds and sunflower kernels;
set aside.
In a small saucepan, combine the oil, honey, water, pumpkin pie spice and salt.
Cook and stir over medium heat for 2-3 minutes or until heated through.
Remove from the heat; stir in extract.
Pour over oat mixture and toss to coat.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans.
Bake at 300° for 45-50 minutes or until golden brown, stirring every 15 minutes.
Cool on wire racks.
Store in an airtight container.
2 cups flaked coconut
1 cup coarsely chopped pecans
1 cup sliced almonds
1 cup unsalted sunflower kernels
3/4 cup vegetable oil
3/4 cup honey
1/2 cup water
2-1/2 teaspoons pumpkin pie spice
1 teaspoon salt
1 teaspoon almond extractIn a large bowl, combine the oats, coconut, pecans, almonds and sunflower kernels;
set aside.
In a small saucepan, combine the oil, honey, water, pumpkin pie spice and salt.
Cook and stir over medium heat for 2-3 minutes or until heated through.
Remove from the heat; stir in extract.
Pour over oat mixture and toss to coat.
Transfer to two greased 15-in. x 10-in. x 1-in. baking pans.
Bake at 300° for 45-50 minutes or until golden brown, stirring every 15 minutes.
Cool on wire racks.
Store in an airtight container.