4 c. old-fashioned rolled oats
1 c. unsalted raw cashews
1 c. sliced raw almonds
1/2 c. pine nuts
1 c. raw hulled pumpkin seeds
3/4 c. vegetable oil
1/2 c. maple syrup
1/2 t. salt
1/2 t. ground cinnamon
1/2 t. ground cloves
1 c. dried cranberries
1 c. chopped dried papaya
Preheat the oven to 350 degrees with the rack in the middle position.
In a large bowl, mix together the oats, nuts, and pumpkin seeds. In a separate small bowl, mix together oil, maple syrup, salt, cinnamon, and cloves. Add to the oat mixture and stir well to coat.
Place on a baking sheet and bake for about 30 minutes, stirring 3 times, until golden.
Cool completely, then mix in the cranberries and papaya. Store in an airtight container.
This will keep for 1 month and is good as a cereal, topping, or snack. Use any kinds of nuts, seeds, and fruit you like.
Makes about 9 cups.
Adapted from Sweet Paul Eat & Make, p. 37.
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