Makes 10 Cups
3 Cups rolled oats
2 Cups whole wheat or barley flakes
1 Cup oat flakes
1 Cup oat bran
1 Cup sunflower or pumpkin seeds
1 Cup chopped Hazelnuts or filberts
1 Cup raisins
1 Cup packed chopped dried apples
Preheat the oven to 200oC.
In a large bowl, combine the rolled oats, whole wheat or barley flakes, the oat flakes and the oat bran. Spread the grains out in a thin layer on 5 ungreased cookie sheets, using 21/4 cups of grain for a 14-inch-square baking sheet. Shake the cookie sheet so that you have an even distribution of grains. Bake for 4 to 5 minutes, stir and turn the grains with a spatula, and bake them for an additional 1 to 2 minutes, until lightly browned. Let them cool, then put them back in the bowl. Add all the other ingredients and mix them together. Store in an airtight container in the fridge. Serve with milk, plant milk, plain yogurt . Add fresh fruit in season like apples, pears, banana.
Recipe compliments from the book: Super Immunity for Kids
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