Ingredients
- 3 cups old-fashioned rolled oats (not quick cooking)
- 1 cup Diamond of California Sliced Almonds
- 1 cup Diamond of California Chopped Hazelnuts
- 1 cup Diamond of California Pecan Halves, roughly chopped
- 1/4 cup light or dark brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/3 cup honey
- 1/4 cup coconut oil, grapeseed oil or other neutral oil
- 2 lemons, zested and juiced
The Steps
- Preheat oven to 250 degrees F. Line a sheet pan with parchment paper.
- In a large bowl, combine the rolled oats, almonds, hazelnuts, pecans, brown sugar, cinnamon and salt. In a separate bowl whisk together the honey, oil, lemon juice and lemon zest. Add to the oat mixture and stir until combined.
- Spread the mixture on the prepared sheet pan and bake until golden brown, about 1 hour 15 minutes, stirring it every 15 minutes. Let cool completely, then store in an airtight container for 1-2 weeks.
Note: If using coconut oil, melt in the microwave after measuring.
RECIPE CONTRIBUTED BY COMPLETELY DELICIOUS
