This is from the December 2009 edition of Chatelaine magazine.It is a very versatile recipe as you can change the ingredients to your liking. It says to add the flax seed at the end but I put it in before I bake it,either way is fine.I omitted the salt and added vanilla extract along with the almond extract.I usually half this recipe and make 4 cups instead of 8.I use a combination of sunflower seeds,almonds and walnuts.

Ingredients

cinnamon↗1 teaspoon
ground ginger↗1 teaspoon
nutmeg↗1⁄2 teaspoon
oats (instant is fine)↗3 cups
oat bran or 1 cup wheat germ1 cup
1 cup sunflower seeds or 1 cup walnuts↗1 cup
coconut1 cup
salt↗3⁄4 teaspoon
maple syrup or 2/3 cup honey↗2⁄3 cup
vegetable oil (canola)↗1⁄3 cup
almond extract↗2 teaspoons
dried cranberries or 1 cup raisins↗1 cup
flax seed↗1⁄4 cup

Step-by-step instructions

1
Preheat oven to 350°F.
2
Line a large baking sheet with parchment paper or foil.
3
In a small bowl,stir cinnamon with ginger and nutmeg.
4
In a large bowl,mix oats with oat bran,nuts,seeds,coconut and salt.
5
In a small saucepan over low heat,stir syrup with oil until warm about 2 or 3 minutes.
6
Remove from heat.
7
Stir in almond extract(& vanilla if using) and spice mix.
8
Pour over oat mixture.
9
Stir to coat.
10
Turn onto baking sheet,spreading evenly as you can.
11
Bake until golden brown for 30 minutes,stirring every 10 minutes.
12
Remove from oven and stir in cranberries.
13
Cool.
14
Store in airtight container for up to 2 weeks.( I store mine in the freezer).
15
Sprinkle with flaxseed before serving.

Source: food.com

Original recipe ↗

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