4 c. oatmeal
1 c. wheat germ
1/2 c. flaxseed meal
1/2 c. packed brown sugar
1/2 c. raw, hulled sunflower seeds
1/2 c. chopped walnuts
1/2 c. sliced almonds
1 tsp. cinnamon
3/4 tsp. salt
1/3 c. canola oil
1/4 c. honey
1 tsp. vanilla extract
1/4 c. water
1 c. dried apricots, chopped
Grease a large rimmed baking sheet. Preheat oven to 300 degrees.
Stir together oatmeal, wheat germ, flaxseed meal, brown sugar, sunflower seeds, walnuts, almonds, cinnamon, and salt in a large bowl. Whisk together oil, honey, vanilla and water in a separate bowl. Pour the wet mixture into the dry mixture, stirring until evenly moistened. Spread the mixture evenly on the prepared baking sheet.
Bake, stirring every 15 minutes, until crisp and toasted, 30 - 45 minutes. Cool completely. Add the apricots and toss to combine. Transfer to an airtight container and keep at room temperature for up to 2 weeks.
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