Crunch Cereal
Yield
4 servingsPrep
10 minCook
1 hrsReady
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | cups |
rolled oats
quickcooking |
|
| 1 | cup |
wheat germ
unsweetened |
|
| ½ | cup |
coconut
flaked, optional: shelled sunflower seeds |
*
|
| 1 | cup |
nuts
coarsely chopped |
|
| 1 | cup |
raisins, seedless
|
|
| ½ | cup |
vegetable oil
|
|
| ½ | cup |
honey
|
|
| 2 | teaspoons |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 7.1E+2 | ml |
rolled oats
quickcooking |
|
| 237 | ml |
wheat germ
unsweetened |
|
| 118 | ml |
coconut
flaked, optional: shelled sunflower seeds |
*
|
| 237 | ml |
nuts
coarsely chopped |
|
| 237 | ml |
raisins, seedless
|
|
| 118 | ml |
vegetable oil
|
|
| 118 | ml |
honey
|
|
| 1E+1 | ml |
vanilla extract
|
|
Directions
Preheat oven to 275 F (very slow).
Mix rolled oats, wheat germ, coconut or sunflower seeds, nuts, and raisins in a large bowl.
Mix oil, honey, and vanilla.
Pour over rolled oat mixture.
Stir lightly until evenly mixed.
Spread mixture on a 15 x 10 x 1-inch baking pan.
Bake 1 hour, stirring each 15 minutes.
Cool.
Break up any large lumps.
Store in an airtight container.
