Fifty Ways to Cook Most Everything by Andrew Schloss & Ken Bookman, 1992, ISBN# 0-671-73451-2
2 cups quick or old-fashioned oatmeal, if you are following a gluten free diet use gluten free oats
1 cup slivered almonds
½ cup sesame seeds
½ cup flaked coconut
½ cup ground flax seeds/hemp seeds/gluten free oat bran or if you are not following a gluten free diet wheat bran
1 cup raisins
pinch of salt
In a large deep iron skillet, mix oatmeal, almonds, sesame seeds, coconut and seeds or wheat germ together. On medium heat stir mixture until small pieces begin to colour slightly. Remove from heat and continue to stir until cereal is uniformly lightly toasted. Stir in raisins and salt. Cool completely and store in a tightly closed container. Eat as is or in a bowl with milk. Makes 5 ½ cups or 8 servings.
