Serves: 5
Total Calories: 1,535

8 cups oatmeal
1/2 cup vegetable oil
1/2 cup brown sugar
1 cup honey
1 teaspoon pure vanilla extract
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups shelled, unsalted sunflower seeds (toasted)
2/3 cup sesame seeds (toasted)
1 cup sliced unsalted almonds (toasted)

1. Preheat oven to 350.

2. Place oatmeal in a large bowl.

3. In a medium sauce pan heat oil, brown sugar and honey over medium heat until thin (about 5 minutes).

4. Remove from heat.

5. Add vanilla, cinnamon and salt.

6. Pour over oatmeal.

7. Add sunflower seeds, sesame seeds and almonds and toss to combine.

8. Spread evenly on two baking sheets.

9. Bake 15 minutes stirring every 5 minutes.

10. Cool for a couple hours. (Don’t eat it all….)

11. Put into 12 small sealable plastic bags (8 oz) for the trail.

Toasting Seeds:

1. Pre-Heat Oven to 350 degrees.

2. Place Seeds on baking sheet.

3. Bake for 10-15 minutes until toasty brown.

Fun Fact:The bow of a canoe is located on the front.

Nutritional Facts:

Serves: 5
Total Calories: 1,535
Calories from Fat: 749

More Recipes from the In The Wild Chef Cookbook:
Bacon and Cheese Pasta
Big Dan's Spicy Hummus
Bogus Basin Bakers
Breakfast Quinoa
Café Grafenwhor Mint Coffee
Cappuccino Bars
Chicken & Stuffing
Chicken Alfredo
Chicken Quinoa
Chicken Tetrazzini
Chocolate Mangos & Ginger
Crab Chowder
Deano’s Fried Apples
Dried Beef Chowder
Ham and Pea Ramen
Johnny VooDoo Brownies
Margie’s Mountain Granola
Momo’s Mexican Chicken and Rice
‘Nawlin’s Black Beans
Potato Pancakes
Rocky Road Pudding
Russian Tea
Salsa Chicken
Sawtooth Sean Survival Cookies
T Mo Caramel Apple