Ingredients
- 1 cup honey
- 1/3 cup canola or safflower oil
- 1/8 teaspoon salt
- 4 cups oats
- 1 cup unsalted pumpkin seeds
- 1/2 cup slivered almonds
- 1/2 cup unsalted sunflower seed kernels
- 1 cup dried cranberries
- 1 cup golden raisins
Directions:
- Place one oven rack in the middle position and another just below. Preheat the oven to 300°F. Lightly oil two rimmed baking sheets.
- Cook the honey, oil, and salt in a medium saucepan over medium heat, stirring, for 2 minutes.
- In a large bowl, mix the oats, pumpkin seeds, almonds, and sunflower seed kernels. Drizzle with the honey mixture while stirring, until the mixture is well coated.
- Spread on baking sheets. Bake for 15 minutes. Stir. Rotate the pans top to bottom and front to back. Continue baking, stirring every 5 minutes, until golden brown, 10 to 18 minutes more, watching closely to avoid burning.
- Allow to cool. Stir in the cranberries and raisins. Transfer to airtight storage containers.
