Ingredients
4-1/2 cups old-fashioned oats1/2 cup sunflower kernels1/3 cup toasted wheat germ1/4 cup unsweetened shredded coconut1/4 cup sliced almonds1/4 cup chopped pecans1/4 cup chopped walnuts1/4 cup ground flaxseed1/2 cup honey1/3 cup water3 tablespoons canola oil1 teaspoon ground cinnamon1 teaspoon vanilla extract1/2 teaspoon ground nutmegDash salt3/4 cup dried cranberries3/4 cup raisinsYogurt, optional
Preparation
In a 3- or 4-qt. slow cooker, combine the first 8 ingredients. In a small bowl, whisk honey, water, oil, cinnamon, vanilla, nutmeg and salt until blended; stir into oat mixture. Cook, covered, on high 1-1/2 to 2 hours or until crisp, stirring well every 20 minutes.
Stir in cranberries and raisins. Spread evenly onto waxed paper or baking sheets; cool completely. Store in airtight containers. If desired, serve with yogurt.
