Ingredients

9 ounces or 3 cups Old Fashioned Rolled Oats (not quick oats)

4 ounces or 1 cup Raw sliced almonds (from Trader Joe's) can substitute slivered almonds if raw sliced are not available.

1 cup Cashews – make sure not too salted!

3/4 cup Shredded sweet coconut (you can also use non – sweetened)

3 ounces or 1/4 cup plus 2 Tablespoon Dark brown sugar (must be dark brown not light brown)

4-1/2 ounces or 1/4 cup plus 2 Tablespoons Pure maple syrup or a combination of algave syrup (recommended 50/50 split)

1-3/4 ounces or 1/4 cup Vegetable oil

3/4 teaspoon Salt (If nuts have salt, omit or reduce salt)

1 cup Raisins or dried cranberries

Preheat oven to 250 degrees. In a large bowl combine the oats, nuts, coconut and brown sugar. Make sure there are no clumps in the brown sugar and all ingredients are evenly separated and combined.

In another bowl, combine maple syrup, oil, and salt. Combine both mixtures and spread onto two cookie sheets. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. Remove from the oven and transfer into a large bowl. Add raisins or dried cranberries and mix until evenly distributed.

• Harvey House B&B on VirtualCities.com
• Harvey House B&B Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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