1/4 cup sunflower kernels
2 T margarine
4 cups old fashioned oats
1/2 cup oil
3/4 cup cashew halves
2/3 cup slivered almonds (toasted)
1/2 cup sesame seeds (toasted)
1/2 cup packed brown sugar
1/2 cup honey
1 tsp ground cinnamon
1 – 1/4 cup assorted bite-size dried fruit (raisins, apricots, dates, apples, bananas)
In large skillet over medium heat, lightly toast sunflower kernels in margaine. Remove from heat and set aside.
In same pan, lightly toast oats in oil; add the sunflower kernels, cashews, almonds and sesame seeds.
Combine the brown sugar, honey and cinnamon; add to oat mixture. Cook and stir for 5 minutes.
Spread in 2 ungreased 15×10 inch pans. Bake at 350 degrees for 15-20 minutes or until golden brown.
Stir every 5 minutes.
Cool, stirring occasionally. Stir in dried fruit.
Store in airtight container.
