Serves: 5
Total Calories: 884
Yield: 12 cups

1 fresh coconut grated
1 pound rolled oats
2 cups oat bran or additional rolled oats
1 cup whole or sliced almonds
1/2 cup sunflower seed
1/4 cup sesame seeds
1/2 cup maple syrup
1/3 cup unrefined coconut oil
1 1/2 cups raisins

1. Preheat the oven to 350°F.
2. Place all the ingredients except the dried fruit in a large bowl and mix well. (I usually mix with my hands.)
3. Spread the mixture in a thin 1/2-inch layer on an unoiled baking sheet. Place in the oven and bake about 20 minutes or until golden brown. As it bakes, stir occasionally to ensure even browning.
4. Remove from the oven, add the dried fruit, and mix well. Cool completely before placing in an airtight glass jar and storing in the refrigerator, where it will keep about one month. In the freezer, it will keep up to six months.

For a Change . . .
* Instead of coconut, use 2 to 3 cups of another nut, such as chopped cashews, walnuts, and/or pecans.

Nutritional Facts:

Serves: 5
Total Calories: 884
Calories from Fat: 296

More Recipes from the Vicki's Vegan Kitchen Cookbook:
Judy's Raw Cranberry Applesauce
Spiced Stewed Apples
Simple Teff Porridge
Apple-Cranberry Porridge
Freezing Fruit and Fruit Juice
Plantains for Breakfast
Fruit 'n Nut Butter Sandwich
Breakfast Banana Wrap
Homemade Applesauce
Perfect Porridge
Rice and Apple Pudding
Peanut Butter Oatmeal
Cooking Cereal in a Rice Cooker
Rice Cream
Thermos-Cooked Wheat Berries
Breakfast Millet with Dates
Dried Fruit for Breakfast
Blender Muesli
Sprouted Wheat Breakfast
Cinnamon-Flax Topping
Red, White, and Blue Muesli
Preparing Fresh Coconut
Vegan French Toast
Fresh Coconut Maple Granola
Flourless Flax Pancakes
Apple Pancakes
Try a Mochi Waffle
Whole Wheat Waffles
Cravin' Bacon?
Skillet Hashbrowns
Scrambled Tofu Carrot Curry