Roasting time for this dish will vary depending on if your pans are light or dark, how full the pan is and other factors. Stirring the mix every 10 minutes allows you to keep an eye on it. Remove from the oven when ingredients are golden, rather than paying as much attention to the time. Substitute honey for maple syrup, if desired.
May 01, 2013

Ingredients

  • 5 cups rolled oats
  • 2 cups sunflower seeds
  • 2 cups coarsely chopped walnuts
  • 2 cups unsweetened coconut
  • 1/2 cup sesame seeds
  • 3/4 cup (canola) oil
  • 3/4 cup maple syrup (grade B is fine)
  • 1/2 teaspoon salt
  • 2 cups raisins, optional

Instructions

Heat oven to 325°. Combine oats, sunflower seeds, walnuts, coconut and sesame seeds in 2 wide, shallow baking sheets. Heat oil and syrup together and drizzle over dry ingredients. Sprinkle with salt.

Bake until oats are golden, about 30 minutes, stirring every 10 minutes (be sure to get into the corners). Cool and stir in raisins, if desired. Store in a glass jar in the refrigerator.

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Ingredients

  • 5 cups rolled oats
  • 2 cups sunflower seeds
  • 2 cups coarsely chopped walnuts
  • 2 cups unsweetened coconut
  • 1/2 cup sesame seeds
  • 3/4 cup (canola) oil
  • 3/4 cup maple syrup (grade B is fine)
  • 1/2 teaspoon salt
  • 2 cups raisins, optional
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