72 ounces rolled oats
1 pound shredded coconut
1 pound sliced almonds
1 pound pecan pieces
6 cups unprocessed bran
2 pounds raisins
1 pound dried apricots, coarsely chopped
8 ounces brown sugar
1 tablespoon cinnamon
Servings: 50
1. Spread oats on baking pan. Toast in 350°F oven for 10-15 minutes. Shake pan once during baking to ensure even browning. Transfer to mixing bowl.
2. Spread coconut, almonds, and pecans on baking pan. Toast in oven until lightly browned, 6-8 minutes. Shake pan once during cooking to ensure even browning. Add nut mixture to toasted oats.
3. Add remaining ingredients to oat-nut mixture. Mix lightly until all ingredients are evenly distributed. Cool.
4. Store in airtight container.
Notes: Serve as a cereal, on ice cream, or on yogurt.
Substitute any dried fruit for raisins and apricots. Sunflower seeds may be substituted for part of the nuts.
1 pound shredded coconut
1 pound sliced almonds
1 pound pecan pieces
6 cups unprocessed bran
2 pounds raisins
1 pound dried apricots, coarsely chopped
8 ounces brown sugar
1 tablespoon cinnamon
Servings: 50
1. Spread oats on baking pan. Toast in 350°F oven for 10-15 minutes. Shake pan once during baking to ensure even browning. Transfer to mixing bowl.
2. Spread coconut, almonds, and pecans on baking pan. Toast in oven until lightly browned, 6-8 minutes. Shake pan once during cooking to ensure even browning. Add nut mixture to toasted oats.
3. Add remaining ingredients to oat-nut mixture. Mix lightly until all ingredients are evenly distributed. Cool.
4. Store in airtight container.
Notes: Serve as a cereal, on ice cream, or on yogurt.
Substitute any dried fruit for raisins and apricots. Sunflower seeds may be substituted for part of the nuts.
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