Anyway, not to brag (too much), but this recipe won an annual recipe contest that our local balsamic vinegar and olive oil store, F. Olivers, conducts every spring. I was amazed. Shocked actually. But, mostly I was thrilled that out of so many submissions, mine won! Now, I want to share it with you, my many loyal readers and followers. I encourage you to try it at home as it is very easy, very tasty, and quite good for you too. And, if you can, make a point to use the olive oil from F. Olivers that I used, which was the Roasted French Walnut variety. It's definitely worth it!
|3 Cups||old-fashioned oats|
|1 Cup||coarsely chopped nuts - your choice|
|1/2 Cup||unsweetened shredded coconut|
|1/2 Cup||pumpkin seeds|
|1/2 Cup||sunflower seeds|
|4 Tbs.||packed brown sugar|
|3/4 Tsp.||ground ginger|
|1/2 Tsp.||kosher salt|
|3 Tbs.||F. Oliver's Roasted French Walnut Oil (www.folivers.com)|
Mix all dry ingredients in large bowl. Combine honey and olive oil in small bowl until well-blended, then add to dry ingredients, mixing in thoroughly. Spread on a large baking sheet lined with parchment paper. Baked in preheated 300 degree oven for 40 minutes, tossing at 10 minute intervals. Cool on rack. Stir and store in airtight container.You may add in dried fruit when ready to serve (but not before); however, it is wonderful on its own with a bowl of fresh fruit (berries, pineapple, grapes, apples) and topped with non-fat plain Greek yogurt.