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• 4 cups oatmeal
• 1 cup hazelnuts, roasted, skins rubbed off, & chopped
• 1 cup dried coconut
• 1/2 cup wheat germ
• 1/3 cup currants
• 2/3 cup dried blueberries
• 2/3 cup honey
• 1 tablespoon water
• 1 teaspoon vanilla
• 2 tablespoons vegetable oil

Method

Put oatmeal, hazelnuts, coconut and wheat germ in a bowl.  Mix lightly.

Stir together honey, water, vanilla, and oil.  When well mixed, add to dry mixture, stirring well to coat all dry ingredients. 

Spread in a 3-quart, lightly oiled baking pan.

Bake in preheated 325°F oven for 20-25 minutes, stirring every 5 minutes. Add currants and blueberries  after baking. When cool, store in airtight container. Serve with milk or eat as a snack.

Serves: 6 to 8

Adapted from Oregon Hazelnut Board

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