PREP TIME: 10 MIN OVEN: 300 COOK TIME: 30 - 40 MIN SERVES: ABOUT 10 CUPS
Ingredients
Instructions
7 cups whole rolled oats
1 cup non-fat dry milk
1 cup whole wheat flour
1 cup sunflower or pumpkin seeds
1 cup chopped walnuts
1 cup wheat germ
1 cup oil
1 cup honey or combo of ¾ cup honey and ¼ cup maple syrup
1 T. cinnamon
1 T. vanilla
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Combine all dry ingredients in a large bowl or mix master.
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Measure the oil in a one cup measuring cup and then the honey in the same cup afterwards. The honey will just flow out! Add to dry ingredients and mix.
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Bake at 300°F in two sheet cake pans with sides for 20 minutes and then stir before switching pans on the racks.
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It’s done when oats are a light brown color; check during the final minutes since mixture could burn within a few minutes.
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Let cool and then break into chunks. Store in glass or air-tight containers for up to 1 month.
A note about wheat germ and non-fat dried milk:
These two ingredients may stand out to you; however, these two ingredients were healthy, affordable staples in both my grandmother’s and grandfather’s recipes. Packed with nutrients, wheat germ is a powerhouse of health benefits. As the nutrient-rich core of the wheat kernel, it’s loaded with vitamins B and E, antioxidants, and essential minerals like zinc, magnesium, and iron. A great source of plant-based protein and fiber, it supports heart health, boosts energy, and aids digestion. Non-fat dried milk is found in a powdered form and contains 8 grams of protein per 1/4 cup compared to 1 cup of liquid milk, so 4x more protein per serving. Sometimes, when milk was low, my grandmother would mix this dried milk powder with water to make more milk at a fraction of the price of a gallon of milk.
