The day after vacation is always a multitasking kind of day, trying to do all of the things you should have done in time for returning to the real world. Especially when you neglect such things as assignments due on Monday. And I have taken that multitasking to a new level.
This morning, a friend of mine was having a birthday brunch at 10am. I took that to mean I could get to a coffee shop around the corner by 7 and get in 3 hours of work. Then, post brunch, I drove to the supermarket to go grocery shopping and get gas in one trip. When I got back upstairs, I painted my toes while putting away the groceries and prepping this recipe. While the recipe was in the oven, I read corporation cases in the fifteen minutes between stirring. And I have plenty left to go before I sleep.
Fortunately, this recipe is pretty easy. To start, stir together the oats, sunflower seeds, walnuts, pecans, wheat germ, and cinnamon in a large bowl. In a medium bowl, whisk together the apple cider, canola oil, vanilla extract, and honey. Pour the mixture over the oats and stir to coat.Pour into a 9×13 glass baking dish and spread evenly.Bake at 250°F for 2 hours, stirring every 15 minutes, until dry and golden.Allow to cool to room temperature and store in an airtight container. Breakfast for the week? Done.
- 6 cups old fashioned oats
- 1/4 cup sunflower seeds
- 1/4 cup chopped walnuts
- 1/4 cup chopped pecans
- 1/4 cup wheat germ
- 2 teaspoons cinnamon
- 1/2 cup apple cider
- 2 tablespoons canola oil
- 1 tablespoon vanilla extract
- 1/2 cup honey
- In a large bowl, stir together oats, sunflower seeds, walnuts, pecans, wheat germ, and cinnamon.
- In a medium bowl, whisk together apple cider, canola oil, vanilla extract, and honey.
- Pour liquid mixture over oats and stir to coat.
- Spread oat mixture evenly in 9×13 inch glass baking dish.
- Bake at 250°F for 2 hours, stirring every 15 minutes, until golden and dry. Cool at room temperature.