INGREDIENTS:

4 Cups of Rolled Oats (I use a mixture of any of the following: Rolled Oats; Whole Oats; Whole Rye Flakes; Quinoa Flakes)

1 Cup of Wheatgerm (I use fine Rice Bran)

1 1/2 Cups of Brown Sugar (I use Muscovado Sugar or Pure Maple Syrup, and I think you can get away with about 1 Cup, if you are using dried fruit)

1/4 – 1/2 Cup  of sesame seeds

1/4 – 1/2 Cup of Coconut

1 Teaspoon each of Cinnamon and Mixed Spice (Optional)

1/4 Teaspoon of Salt

1/2 Cup of Water

1/2 Cup of Olive Oil

Now the fun part!  You can add any of the following or basically anything you want.

Dried Fruit. (The original recipe says: Sultanas, Apricots, Cranberries, Dates, etc.  I like a mixture of Sultanas, Blueberries &  Currants.)

Pumpkin and Sunflower Seeds.

Nuts. Hazelnuts, Walnuts, Almonds, Pecans, Cashews etc ( You can get creative here – chop, crush, slivers or you can even leave them whole)

Linseed. I crush my own or you can use L.S.A (Crushed Linseed, Sunflower Seed and Almond)

Puffed cereals add an interesting texture as does Rice Bran Granules.

METHOD: Put everything into a large roasting pan and combine.  Bake at 160 degrees for about 30-45 minutes or longer, until golden brown.  Stir every 15 minutes or so.  Stir as mixture cools, then store in an airtight container.

Hint: Dried fruit can go chewy when cooked, so I add mine half way through cooking, along with the crushed nuts and seeds.