1/2 cup shredded coconut
1/2 cup sliced almonds
3 Tb veggie oil
1/2 cup chopped, dried fruit (craisins, cherries, bananas, etc.)
1/2 cup raisins
-Preheat oven at 350
-Combine oats, coconut, and nuts in large baking dish
-Drizzle with oil and toss until well blended. Bake for 15-20 minutes, tossing every 5 minutes, until toasted.
-Allow to cool slightly before adding in fruit.
-Store in airtight container and serve with milk, fresh fruit, and/or fruit juice
*Makes about 4 cups (8 servings)
~Emily's Notes:
.:Add a drizzle of organic honey each time the mix is tossed for a slight glaze and good taste.
.:Any kind of nut works, not just almonds. I did walnuts and it was just as good.
.:I heard veggie oils aren't the best, but I didn't have anything else. I wonder what would be good instead?
.:I used some organic Black Beauty Raisins and my mom said they made all the difference.... they were good!
.:Vanilla soy milk... mmmm!!! Fresh bananas on top were goooood too!
.:I made a double batch for a family of 5-6 and it lasted about a week, maybe more.
.:This recipe was super easy and tasty. Keeper!
I got this recipe from the book "The Daniel Fast" by Susan Gregory. For more yummy recipes of hers, check out her book on her website: http://www.daniel-fast.com/
Her book has many recipes for vegetarians and vegans (I'm going to try the pumpkin soup pretty soon!)
Love,
Emily
No comments:
Post a Comment