1 C rolled oats , not the quick cooking variety, the thicker the better
1/4 C bran oat or wheat, I prefer wheat to balance the oats
1 T coarsely ground flax seeds
1/2 C whole or chopped nuts, I usually use walnuts, but use your own taste buds, mine are weird.
1/4 C sunflower seeds, pumpkin seeds, or any that you like to eat, mix ’em up
2 T flaked coconut
1 t ground cinnamon
1/4 t ground ginger
1/4 t pinch nutmeg
1/4 t pinch salt
3 T agave syrup
3 T applesauce
1 T brown sugar
1/2 t vanilla extract
1 T extra-virgin olive oil
1/2 cup assorted dried fruit, chopped or whole, raisins, cranberries, dates, etc
Heat oven to 300°F.
Combine dry ingredients in a bowl.
In another bowl, combine the not-dry ingredients also known as wet ingredients.
Hey, water is wet, everything else is just sticky.
Add wet ingredients to the dry ingredients; mix well. Scoop onto a baking sheet and spread in a 1/4-in.-thick layer.
All ovens are strange demonic hell furnaces that can cook food perfect every time if you pay close attention.
That being said, stir every 15 minutes with a spatula, just move the cereal around to bake evenly.
I usually go 45 minutes. The cereal should not brown, but a slight amber, bronze, well whatever you call it, it is done after 45 minutes, a bit longer if crunchy is absolutely important to you. The cereal will seem a bit wet, there’s that word again, but will dry as it cools. Keep in an air tight container and eat as you normally, don’t get me started on normally, do. I double my recipe so I have more that 2-3 servings at a time but start small.