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1
Preheat oven to 350u00b0
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2
Grease a 13x9-inch glass baking dish with cooking spray.
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3
On a baking sheet with sides, spread first 6 ingredients
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4
Toast in oven for about 12-15 minutes, stirring occassionally. Once toasted, turn oven down to 300u00b0 and remove from oven. Combine the honey, nectar, butter, vanilla and salt in saucepan
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5
Cook over medium heat until melted.
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6
In a second bowl, combine the oat mixture/liquid mixture
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7
Add dried fruit and cinnamon.
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8
Combine so that the mixture is moist.
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9
Put mixture into prepared baking dish and press down
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10
Bake in oven for 25 minutes.
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11
Preheat oven to 350u00b0
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12
Grease a 13x9-inch glass baking dish with cooking spray and set aside. On a baking sheet (with sides - this is imperative), spread the oats, seeds, nuts and wheat germ (first 6 ingredients) and toast in oven for about 12-15 minutes, stirring occassionally. Once they are toasted, turn oven down to 300u00b0 and remove from oven. During the toasting, combine the honey, nectar, butter, vanilla and salt in a medium saucepan and cook over medium heat until melted.
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13
In a separate bowl, combine the oat mixture and the liquid mixture, adding the dried fruit and cinnamon. Combine so that the mixture is moist. Turn the mixture onto the glass baking dish and press down, evenly distributing the mixture in the dish.
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14
Bake in oven for 25 minutes. Remove, cool, cut. Can be stored in an airtight for up to a week.
