(recipe from Eating Well magazine)
6 cups old-fashioned rolled oats
1 cup chopped almonds
1 cup chopped walnuts
1 cup raw, unsalted pepitas
1/2 cup maple syrup
6 Tbsp. canola oil
1/4 cup honey
1 tsp. ground cinnamon
1 tsp. vanilla extract
1/2 tsp. salt
Preheat oven to 325F. Line a roasting pan or large baking sheet with parchment paper.
Combine oats, almonds, walnuts, and pepitas in a large bowl. Whisk maple syrup, oil, honey, cinnamon, vanilla, and salt in a medium bowl until blended. Pour over the oat mixture and toss to coat. Spread the mixture in the prepared pan.
Bake, stirring every 15 minutes, until lightly and evenly browned and starting to dry out, 50 minutes to 1 hour. Let cool completely in the pan before serving or storing.
Store airtight in a cool, dry place for up to 2 weeks.
(Delicious! I added a bit less oil. Also, monitor the cooking - my oven is hotter, I think, so I didn't have to bake for as long as they say. I ate this with blueberries, bananas, and coconut milk and it was yummy.)
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