double or triple batch of this is mighty handy to have around,
particularly if your home happens to be crashing around in the ocean,
precluding much cooking. Pour milk over it for breakfast, mix into yogurt, or just
grab it by the handful whenever you're hungry. It's tasty and it'll
give you the energy to get through some shiz.
Part of this complete breakfast!
The smell of this stuff baking travels across docks and anchorages, and
it made one lonely, salt-crusted sailor eating cold Dinty Moore
repeatedly tell Brian he was a lucky man to have a Lady Who Cooks
aboard. Brian tried to console the man by replying that at least
the lone sailor probably had some peace and quiet sometimes.
2 cups rolled oats
1/2 cup hulled raw sunflower seeds
1 cup roughly chopped nuts: almonds, walnuts, pecans, cashews, filberts or any combination of these
1/2 cup whole wheat flour
1/2 cup honey, molasses or maple syrup
1/4 cup sucanat or brown sugar
1 oz unsalted butter, plus an additional pat for the pan
2 tbs peanut, almond or cashew butter
2 tsp vanilla
1/2 tsp salt
1 cup dried fruit: raisins, cherries, apples, chopped banana chips, etc
Preheat your oven to 300 degrees.
Grease a glass baking dish and set it aside.
Put the oats, sunflower seeds, nuts and flour into a skillet and toast over low heat for 10-15 minutes, stirring occasionally.
On another burner, combine the honey, sucanat, butters, vanilla and
salt and stir over medium heat until the sucanat is dissolved and the
mixture is uniform.
Stir everything together, including the dried fruit, in a big bowl until everything's evenly
coated. Spoon the mixture into your glass dish and press it down
with a spatula or your fingers so it's flat and evenly distributed.
Bake for 25-30 minutes and let cool completely. Crumble
into bits and store in an airtight container.