8 c rolled oats
2 c grated coconut
1 c roasted sunflower seeds
1/2 c sesame seeds
1 c sliced almonds
1 c broken walnuts
1 c broken pecans
1/2 c honey
1/2 c coconut oil
Combine the honey and oil and heat to the boiling point. Combine the dry ingredients in a greased half sheet cake pan. Pour the honey mixture over the dry ingredients, stirring to coat. Bake at 350 until lightly browned, about 30 minutes, stirring at 10 minute intervals. Pour out onto waxed paper to cool completely. Break up and store in cereal tupperwares. Makes 14 cups.
Gluten restrictions: use gluten-free oats.
