Almond Crunch Cereal

Almond Crunch Cereal

Preheat oven to 225 F.
3 C uncooked, old-fashioned, rolled oats
1 ½ C dry coconut shreds, unsweetened
½ C wheat germ or soy grits, if preferred
1 C Sunflower seeds
¼ c sesame seeds
½ C raw honey
¼ C oil
½ C cold water
1 C slivered, blanched almonds
½ C raisins


1. In large missing bowl, combine rolled oat, coconut, raw wheat germ or soy fruits, sunflower seeds, and sesame seeds. Toss ingredients together thoroughly.
2. Combine honey and oil. Add to dry ingredients, stirring until well-mixed. Add the cold water, a little at a time, missing until crumbly.
3. Pour mixture into a large, heavy, shallow baking pan which has been lightly-brushed with oil. Spread mixture evenly to edges of pan.
4. Place pan on middle rack of a preheated oven and bake for 1 ½ hours, stirring every 15 minutes. Add one cup slivered almonds and continue to bake for one-half hour longer or until mixture is thoroughly dry and light brown in color. Cereal should feel crisp to the touch.
5. Turn oven off and allow cereal to cool in oven. If raisins are to be added to cereal, do so at this point.
6. Remove cereal from oven-cool and put in a tightly-covered container. Store in a cool, dry place.
7. Serve plain or with fresh fruit.

8. Yield; 8 Cups

With this recipe you can also make Hi-Energy Bar