This is another regular on our breakfast menu. For a while, it was the only cereal that we had in Asia. Then it was the only that we wanted 🙂

Spread generous amount of olive oil in bottom of large lipped baking sheet. Add:

6 cups rolled oats (not quick)
2 cups sweetened shredded coconut
1 cup wheat germ
1 cup each of the following nuts:
Shelled sunflower seeds or pumpkin seeds
Chopped or slivered almonds
Chopped pecans
Chopped walnuts
Gently toss these with your hands. Drizzle with:

1/2 cup olive oil
1 cup hone

No need to stir at this point. Bake in preheated oven on 300˚ for 45 minutes. Stirring after every 15 minutes. Let cool slightly then remove from pan. Cooling completely in pan will cause it to stick to the bottom. Add raisins when serving, if desired. Store in tightly covered jar or ziplock bags.


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