Tuesday, March 1, 2011


Sense of Home

~adapted from Gourmet, October 2009~
Makes 6 cups

2 cups rolled oats (not quick-cooking)
1 1/2 cups puffed whole grain rice
1 cup raw almonds (with skin)
1/2 cup raw sunflower seeds
1/2 cup raw pumpkin seeds
1/4 cup flax seeds
1 teaspoon kosher salt
1 teaspoon cinnamon
1/2 cup organic coconut oil
1/2 cup packed light brown sugar
1 cup dried cranberries
1 cup dried pitted dates, chopped

Preheat oven to 350 degrees F. with racks in upper and lower thirds.  Put coconut oil in pan on low heat to melt. Cool slightly.

Stir together oats, rice, almonds, seeds, salt, and cinnamon in a large bowl until combined.  Add oil and brown sugar and toss to coat, breaking up any lumps of sugar with your fingers.  Divide between 2 sheet pans, then bake, switching position of pans halfway through, until toasted and golden, 16 to 20 minutes total.  Cool completely in pans, then stir in dried fruit.

Store in an airtight container.

Sense of Home / Recipes/ Breakfast