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"This is the most asked for recipe at our inn. It freezes well, so make a double batch and freeze half! Enjoy with milk or apple juice poured over the top." Addison Choate Inn, Rockport, Massachusetts
Yield: Makes about 11 cups.
- 6 cups quick-cooking oats
- 1 cup firmly packed brown sugar
- 1 cup oat bran
- 1 cup Mexican pepita seeds
- 1 cup sliced almonds
- 1/2 cup sesame seeds
- 1/2 cup unsweetened coconut
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/4 cup canola oil
- 1 cup raisins
Mix all the ingredients except the raisins in a large roasting pan that has been coated with no-stick cooking spray. Bake in a preheated 325 degree F. oven for 20 minutes. Stir and bake another 20 minutes. Stir again, let cool, then mix in the raisins.
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