4 cups rolled oats (gluten free oats if following a gf diet)
1 cup rice bran (if following gluten free diet)/oat bran (if ok with gluten, or you can find gluten free oat bran)
1 cup sesame seeds
½ cup dried cranberries
½ cup dried currents
1 cup chopped walnuts
1 tsp. vanilla extract
¼ cup organic sunflower or safflower oil
¾ cup maple syrup
Preheat oven to 250° F. In a large mixing bowl combine the oats, rice bran, seeds, dried fruit, nuts and vanilla. Add the oil and stir evenly.
Pour in maple syrup and mix well until mixture is evenly moistened. Mixture should be crumbly and sticky. Spread mixture on a lightly oiled cookie sheet and bake for 90 minutes, stirring every 15 minutes for even toasting until the mixture is golden brown and dry.
Cool thoroughly and store in airtight container.
