Make a big batch of this nutritious (and affordable) breakfast classic -- it's great for snacks and desserts, too.
- Total Time:
- Servings: 8
- Yield: Makes 4 cups
Source: Everyday Food, May 2009
- 2 cups old-fashioned rolled oats
- 1/2 cup sweetened shredded coconut
- 1/2 cup sliced almonds
- 2 tablespoons vegetable oil
- 2 tablespoons honey
- 1 cup dried blueberries
Preheat oven to 350 degrees. On a large rimmed baking sheet, toss oats, coconut, and almonds. In a small bowl, stir together oil and honey. Pour over oat mixture and toss. Bake, tossing occasionally, until lightly toasted, 16 to 20 minutes.
Place mixture in a large bowl and stir in blueberries.