From Meg Bentley in the July 2, 1972 Empire magazine of The Denver Post. Makes 4 quarts. Serve as a cereal with milk, as an ice cream or fruit topping, as a substitute for brown sugar-cinnamon toppings and fillings in recipes such as Brown Betty and coffee cakes.
Ingredients
4 cups old-fashioned rolled oats
4 cups flaked wheat or flaked rye (or a combination of the two)
1 cup untoasted wheat germ
1 cup untoasted sesame seeds
1 cup shelled, raw, unsalted sunflower seeds
3 tablespoons cinnamon
1 cup honey
1 cup safflower oil
1 tablespoon vanilla
1 cup raisins or currants
1 cup finely cut apricots
½ cup finely cut prunes
½ cup finely cut dates
Directions
Combine oats, wheat/rye, wheat germ, sesame seeds, sunflower seeds and cinnamon. Mix well. Combine honey, safflower oil and vanilla. Cook over moderate heat, stirring, until quite hot., Combine honey and oat mixtures. Mix well. (Mixture will be very dry.)
Spread mixture in a large shallow pan. It should not be more than 3 or 4 inches deep in the pan. Bake in oven preheated to 350 degrees for 15 minutes. Stir quickly but thoroughly. Bake 15 minutes longer. During this period, stir quickly but thoroughly at 10-minute, then 5-minute, intervals.
Remove from oven. Stir again. It is important to stir frequently in order to coat the dry ingredients with the liquid. Add fruit. Mix thoroughly. Store in jars with tight lids in a cool, dry place.
