 Summary
Whether you're hiking a great trail, having a get together or a party this is always a crowd pleaser. Guests love grabbing a handful just to nibble on before dinner. Plates are optional on this one.
Cookware used in Recipe
 Large Cookie Sheet View
 Jelly Roll Pan View
 12 inch Saute Skillet View
Prep Time
30 Minutes
Servings
12 - 14
Ingredients: 1 ½ cups rolled oats2 Tbls. flax seed ¼ cup sesame seeds ¼ cup walnuts ¼ cup pecans ¼ cup blanched slivered almonds ½ cup raisins ½ cup dried cranberries
2 Tbls. vegetable oil 1 tsp. Madagascar Vanilla extract ½ cup honey
½ cup cashews ½ cup walnut halves ½ cup pistachios ½ cup almonds
½ cup dried cherries ½ cup golden raisins ½ cup dried apricot tidbits ½ cup dried strawberries(optional) ½ cup bittersweet chocolate chips(optional)
Directions: Preheat the oven to 375o. In a large bowl, combine first 8 ingredients. In a small bowl, mix together next 3 ingredients. Pour over the mixture in the large bowl and stir to evenly coat. Spread the mixture evenly onto Cookie Sheet or Jelly Roll Pan. Bake for 20 to 30 minutes, stirring once or twice. Remove the Cookie Sheet from the oven and place it on a wire rack until completely cooled. Break into chunks and set aside.
Place a dry 11.5'' Sauté Skillet over medium-high heat. Add the next 4 ingredients into pan. Toss or stir them constantly until they are lightly toasted and aromatic. Remove them from the heat and allow them to completely cool.
In a large bowl, combine the toasted nuts, dried cherries, dried strawberries, golden raisins, apricot tidbits, chocolate chips if using and the chunky oat mixture. Toss to combine. Use immediately or store in an airtight container.
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