Oats are a great breakfast, I don’t buy cereal from the store. Dry box cereal is too expensive with four kiddos. Another plus, oats are amazing for nursing mothers, which I have been for the past five years. Nuts are a good energy booster, a must if you feel tired, which I do most of the time. I do suggest to use sugar and maple syrup to taste, I have a huge sweet tooth. Too much sugar will simply give you a sugar crash and give you hyper kids, who will crash (or they may not mine never do). Enjoy and please share your similar recipes or changes! As far as the nuts go it really doesn’t matter how much of each you use, the total measurement matters though so keep that in mind when you use more of your favorite nut.
8 cups of oats
1 cup of oat bran
2 cups of sunflower seeds ( love sunflower seeds)
1 cup of chopped almonds
2 cups of chopped pecans (I also love pecans)
1 cup of chopped walnuts
2 teaspoons salt
1 cup brown sugar
1/2 cup maple syrup
3/4 cup honey
1 cup coconut oil (you can use vegetable oil instead)
3 tablespoon ground cinnamon
2 tablespoon vanilla extract
2 cups dried cranberries
Preheat the oven to 325F degrees.
Line two large baking sheets with parchment paper or aluminum foil, or you can risk it and grease/flour super well.
Combine the oats, oat bran, sunflower seeds, almonds, pecans, cranberries, and walnuts in a large bowl.
Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to a boil.
Pour wet mixture over the dry ingredients, and stir to coat.
Spread the mixture out evenly on the baking sheets.
Bake in the oven until crispy and toasted to taste, about 20 minutes.