(My husband is diabetic, so I altered the original by Jill Abegg and came up with this low sugar version.)
Mix together well:
6 C regular oats
½ - 1 C wheat germ
1 C unsweetened shredded coconut*
1 C unsweetened ribbon coconut*
1/4 C sesame seeds
1 C chopped nuts
½ C shelled sunflower seeds
1-2 t cinnamon
¼- ½ t nutmeg
Measure together:
1 C vegetable oil
¼- ½ C honey
2 t vanilla extract
Pour honey mixture over oat mixture, and stir until well mixed. Turn onto lightly oiled cookie sheet and bake in 300° oven for 30 minutes or until golden brown, turning over occasionally. May stir in one cup raisins and bake for an additional five minutes.
ENJOY!
*Available through health food stores or online vendors such as the San Francisco Herb Co.
Printable version here.
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