Ingredients
3 cups old fashioned oats
1 cup slivered almonds
1 cup cashews
3/4 cup coconut, shredded and sweetened
1/3 cup brown sugar
1/3 cup pure maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup dried fruit
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Adjustable stand — hold cookbook or tablet at eye level while cooking
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Pure almond — frangipane, amaretti, cherry pie enhancement
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Pure almond — frangipane, amaretti, cherry pie enhancement
Half-sphere cast iron for Thai coconut-rice pancakes
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Preheat oven to 250 degrees. In a large bowl, combine the oats, nuts, coconut and brown sugar. In a separate bowl or liquid measuring cup, combine maple syrup, oil and salt. Combine both mixtures by slowly pouring the liquid over the oatmeal mixture and stirring well. Bake in one or two large rimmed baking sheets, spreading out into an even layer on each sheet. Bake for 1 hour and 15 minutes, stirring occasionally, until golden. Remove from the oven and transfer into a large bowl, breaking up the clumps. Add the dried fruit and mix until evenly distributed. Store in an airtight container.