Description
This “exotic” version is spiced up with cardamom, coconut, dried plums and apricots. Great as cereal, on yogurt, atop oatmeal, or as a snack!
Ingredients
- 3 cups Whole Rolled Oats
- 1-½ cup Crisped Rice Cereal
- 1 cup Dried, Unsweetened, Flaked Coconut
- 1 cup Chopped Pecans
- ½ cups Packed Brown Sugar
- 1 teaspoon Kosher Salt
- 2 teaspoons Ground Cardamom
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
- ⅓ cups Vegetable Oil
- ⅓ cups Honey
- ¼ cups Maple Syrup (or Pancake Syrup)
- 1 teaspoon Vanilla Extract
- 1-½ cup Chopped Dried Fruit (I Used Apricots, Plumns, And Pears)
Preparation
Preheat oven to 300ºF.
In a large bowl, mix oats, crispy rice, coconut, pecans, and brown sugar. Stir in salt, cardamom, cinnamon, and nutmeg.
Mix oil, honey, syrup and vanilla together in a small bowl. Pour over dry ingredients and stir well until everything is evenly moist. You should really smell the cardamom right now.
Spread mixture onto a large, rimmed baking sheet. Bake for 15 minutes, stir, and bake another 10-15 minutes or until well browned (it will not be crispy, but will harden as it cools). Remove from the oven and allow to cool completely, then stir in dried fruit.
Stored in airtight containers, it keeps for a week or more. Also freezes wonderfully.
