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Name: Apricot Oat-Nut Snack Mix
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 20
Cuisine: American
Ingredients: 3 c Rolled oats; 1/2 ts Nutmeg; 1 c Walnut halves;, broken; 1 1/3 c Dried apricots;, quartered; 3/4 c Honey;, melted; 5 tb Vegetable oil; 3/4 c Raisins; 1/2 c Raw sunflower seeds; 2 ts Cinnamon; 1 c Almonds; coarsely chopped or; 2 c Oat bran

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INGREDIENTS

3 c Rolled oats
1/2 ts Nutmeg
1 c Walnut halves;, broken
1 1/3 c Dried apricots;, quartered
3/4 c Honey;, melted
5 tb Vegetable oil
3/4 c Raisins
1/2 c Raw sunflower seeds
2 ts Cinnamon
1 c Almonds; coarsely chopped or
2 c Oat bran

Servings

INSTRUCTIONS

Preheat oven to 325. In a large bowl, combine rolled oats, bran, cinnamon, nutmeg, walnuts, almonds and sunflower seeds; toss well. Drizzle oil over mixture and toss unti coated. Drizzle melted honey over mixture and continue tossing until coated. (Mixture should be clumpy). Divide mixture onto two cookie sheets, spreading evenly. In top third of oven, bake 20 minutes. Remove from oven, stir with wooden spoon, mixing thoroughly. Continue to bake 30 minutes more, stirring every 10 minutes. Return snack mix to bowl, add dried fruits. Toss gently and cool. Can be stored for 2 weeks in airtight containers or frozen up to 2 months. Makes 20 servings. Typed by "Espied" Ethel R. Snyder Date: Oct. 12, 1997 Recipe by: Cappers -- September 9, 1997 Posted to MC-Recipe Digest V1 #841 by essie49@juno.com (Ethel R Snyder) on Oct 12, 1997

NOTES

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Apricot Oat-Nut Snack Mix

3 c Rolled oats
1/2 ts Nutmeg
1 c Walnut halves;, broken
1 1/3 c Dried apricots;, quartered
3/4 c Honey;, melted
5 tb Vegetable oil
3/4 c Raisins
1/2 c Raw sunflower seeds
2 ts Cinnamon
1 c Almonds; coarsely chopped or
2 c Oat bran

Preheat oven to 325. In a large bowl, combine rolled oats, bran, cinnamon,  nutmeg, walnuts, almonds and sunflower seeds; toss well. Drizzle oil over  mixture and toss unti coated. Drizzle melted honey over mixture and  continue tossing until coated. (Mixture should be clumpy). Divide mixture  onto two cookie sheets, spreading evenly. In top third of oven, bake 20  minutes. Remove from oven, stir with wooden spoon, mixing thoroughly.  Continue to bake 30 minutes more, stirring every 10 minutes. Return snack  mix to bowl, add dried fruits. Toss gently and cool. Can be stored for 2  weeks in airtight containers or frozen up to 2 months. Makes 20 servings.  Typed by "Espied" Ethel R. Snyder <essie49@juno.com> Date: Oct. 12, 1997    Recipe by: Cappers -- September 9, 1997    Posted to MC-Recipe Digest V1 #841 by essie49@juno.com (Ethel R Snyder) on  Oct 12, 1997

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Nutrition

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Serving Size: 1 Serving (61g)
Recipe Makes: 20 Servings

Calories: 205
Calories from Fat: 50 (24%)

Amt Per Serving		% DV

	Total Fat 5.5g	7 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 2.5g
	Polyunsanturated Fat 1.9g
Cholesterol 0mg		0 %
Sodium 2.8mg		0 %
Potassium 322.3mg		8 %
Total Carbohydrate 40.6g		12 %
	Dietary Fiber 6.7g	27 %
	Sugars, other 33.9g
Protein 8.2g		12 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 205

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