Hacienda del Desierto

• 3 cups rolled oats
• 1 cup slivered almonds
• 1 cup cashews
• 1/4 cup shredded sweet coconut
• 1/4 cup dark brown sugar
• 1/2 cup maple syrup
• 1/4 cup vegetable oil
• 1/2 tsp. salt
• 1 cup raisins
• 1 cup dried cranberries
• 1 cup sunflower seeds
• 1 cup pumpkin seeds

Directions: Preheat over to 250 degrees. In a large bowl, combine the oats, nuts, seeds, coconut, and brown sugar. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Bake for 75 minutes, stirring every 15 minutes to achieve an even color. Remove from oven and transfer into a large bowl. Add dried fruits and mix until evenly distributed. Note: The recipe can be altered to add nuts, seeds, or dried fruits, or remove items that you don’t like or don’t agree with you.

This entry was posted on Friday, February 5th, 2010 at 7:07 pm and is filed under Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.