Make a batch of this versatile cereal to get you through the week. It makes a great topping for fresh fruit and yogurt, as well as a delicious cereal served with your favorite milk. You can substitute different nuts, dried fruit and nut butters to make endless variations of this recipe.
- 4 cups
- 2 cups old-fashioned oats (not quick cooking or instant)
- ½ Tbsp ground flaxseed
- ½ Tbsp sesame seeds
- 2 Tbsp sunflower seeds
- ¼ cup coconut (shredded or shaved)
- ½ cup pecans
- ½ cup raisins
- ¼ cup dried fruit, diced (any combination of apricots, cranberries, cherries, apples)
- ½ tsp cinnamon
- 1 Tbsp coconut oil or canola oil
- 1 ½ Tbsp peanut butter or almond butter
- 1 Tbsp water
- ½ Tbsp vanilla
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- Combine dry ingredients in a large bowl and mix well.
- In a small sauce pan, combine oil, peanut butter, water and vanilla. Heat over low heat, stirring often until hot and bubbly.
- Pour the hot liquid over the dry ingredients in the bowl. Stir until well combined.
- Spread on the prepared baking sheet. Bake for 20 minutes, stirring every 5 minutes or until golden brown.
- Cool. Store in an airtight container for up to 14 days.
The Plant Powered Diet by Sharon Palmer, RD