Ingredients
- 6 cups rolled oats (not quick or instant)
- 3 ½ cup nuts of your choice (I used cashews, almonds, hazelnuts and walnuts)
- 1 cup unsweetened shredded or flaked coconut
- ¼ cup sesame seeds
- 1½ – 2 cups California Yellow Star Thistle Honey (depending on your preferred level of sweetness)
- 1 cup vegetable oil (coconut, olive, sunflower, canola)
- 1½ teaspoon vanilla
- 1 teaspoon cinnamon
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 275° F
- Start by toasting all the ingredients independently for about 15 minutes each. Spread the oats out on baking pans. You want the entire baking pan covered in oats – about 1/8″ high. Do the same with the coconut, sesame seeds and nuts. Keep the nuts separate by type at this stage. You don’t want to see any color at this stage (though you will see some in the sesame seeds and coconut).
- Once toasted and cooled slightly, roughly chop up the nuts.
- Adjust oven to 300° F
- Warm the oil and California Yellow Star Thistle Honey on the stove over a low heat. Add the vanilla, cinnamon and salt. Stir until combined. Remove from heat once the honey is liquid.
- Combine pre-toasted ingredients in a large bowl.
- Add the warm oil and honey mixture to the other ingredients. Stir well so that everything is nicely coated.
- Spread the coated ingredients out on baking sheets. Bake for 30-40 minutes, stirring every 10 minutes. Once you see a nice light toasted color on each pan, remove from the oven.
- Cool on a rack. Transfer to an airtight container. If stored in the fridge it will last for a VERY long time (more than a year).
- Share it with friends, enjoy it on your own. Let us know what your favorite ingredients are!
