Tom Burrows
Version 1.0
Select one of the sets of ingredients below. For dried fruit, use berries, currants, etc.
Combine all dry ingredients except spices, fruit, nuts and seeds in a large bowl and mix well. In a mixing cup, combine liquid ingredients and any spices; whisk together until smooth. Pour the liquid ingredients into the dry ingredients and stir until dry ingredients are uniformly coated.
Line the bottom of a 9x13 cake pan with baking parchment. Add the ingredients and spread out uniformly.
Bake 45 minutes at 300°F. Halfway through baking, remove from the oven briefly and stir. Before returning to the oven, sprinkle on any raw nuts or seeds being used.
At the end of baking, stir in dried fruit and any toasted nuts or seeds being used. (Note that fruit ingredients and any nuts or seeds that are already toasted do not need to be baked; and untoasted nuts or seeds only need 1/2 of the full baking time.)
Stir occasionally while cooling; and then store in an airtight container.
3 cups rolled oats, old-fashioned (not instant) 1/2 cup coconut flakes, unsweetened 1/2 cup pumpkin seeds, unsalted, raw or toasted 1 cup dried fruit 1/2 cup pure dark maple syrup, robust or strong taste 1/4 cup oil 1/2 tsp. salt
2-1/4 cups rolled oats, old-fashioned (not instant) 3/4 cup wheat germ, untoasted 1/2 cup coconut flakes, unsweetened 1/2 cup pumpkin seeds, unsalted, raw or toasted 1 cup dried fruit 3/8 cup molasses-agave syrup mixture (1 Tbsp. molasses plus enough agave syrup to total 3/8 cup) 1/4 cup oil 1 tsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. salt