PREP TIME: 10 mins | TOTAL TIME: 30 mins | SERVINGS: 12
2 cups rolled oats
2 cups nuts: slivered almonds, coarsely chopped walnuts, hazelnuts or pecans, or a mixture of all
1 cup flaked coconut
1/4 cup each: natural bran and ground flax seeds
1/2 cup each: Fulton’s Organic Maple Syrup and Fulton’s Granulated Maple Sugar
1/4 cup canola oil
1 tablespoon warm water
1/2 teaspoon salt
3/4 cup each: dried cranberries and chopped dried apricots
Preheat oven to 275 F/140 C.
Lightly grease a rimmed baking sheet or line with parchment.
In large bowl stir together oats, nuts, coconut, bran and flax.
In small bowl whisk together remaining ingredients except cranberries and apricots.
Pour sugar mixture evenly over oats mixture; stir to mix well. Spread evenly on baking sheet.
Bake for about 1 hour, stirring every 20 minutes, until mixture is nicely browned. Stir in cranberries and apricots. Cool completely.
Store in airtight container at room temperature.