Ingredients:
12 c. oats (substitute 4 cups multigrain flaked cereal for
4 c. oats if desired)
2 c. brown sugar
1 1/2 c. unsweetened shredded coconut
1 1/2 c. raw sunflower seeds or walnuts, or a mix of your favorite raw nuts
2 c. whole-wheat flour
1 t. salt
3/4 c. canola oil
1 T. vanilla
1 1/2 t. maple extract
1 1/2 c. water
Directions:
Mix first six dry ingredients in a very large bowl. Measure liquid ingredients (last four) into a small bowl. Mix with a wire whisk or fork and pour over the dry ingredients. Mix very thoroughly, making sure all the ingredients are moistened. Spread evenly on four large cookie sheets. Bake at 200 deg. F. for 2 to 3 hours. Switch trays and stir after the first hour. Cool and store in an airtight container or large sealable plastic bags. Yield: 16 cups.
Nutritional Information:
Serving size: 1/2 cup; Calories: 148; protein: 3 grams; carbohydrate: 21 grams; fat: 6 grams; fiber: 2 grams; sodium: 45 milligrams; cholesterol: 0 milligrams.
Kathryn Holm accepted the opportunity to practice dietetics in Guam following her graduation from the School of Allied Health Professions, Loma Linda University, where she was a student of Dr. Georgia E. Hodgkin's.
