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“This recipe has been in the making for several months. I have tried a number of combinations and this works best. The sugar and fat have been reduced. I can only get two pans in my oven at a time so the cooking time reflects cooking two at a time.”
READY IN:
1hr 50mins
SERVES:
40
YIELD:
20 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 300 degrees.
  2. In a large bowl combine oats, wheat germ, flax seed, coconut, sesame seeds and nuts, mixing well.
  3. In a large saucepan, combine the brown sugar substitute or brown sugar, water, oil, honey, sorghum, salt, cinnamon and vanilla.
  4. Heat until thoroughly mixed; do not boil.
  5. Pour the syrup over dry ingredients and stir until coated well.
  6. Spread into five 13 x 9 inch jelly roll pans.
  7. Bake 20 to 30 minutes, stirring occasionally.
  8. For a crunchier texture, bake an additional 10 to 15 minutes.
  9. Cool mixture and add dried fruit.
  10. Store in airtight container in a cool dry place.
  11. Will keep up to 6 months; but it doens't make it that long in our house.

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