A really good recipe that you can change to suit your own personal tastes. I used a rolled grain mix (oats, rye, wheat, and barley)from the bulk food store, substituted walnuts for peanuts, threw in some sunflower seeds, dried cherries, and as someone else suggested a few shakes of cinnamon. The main thing that I found was that the mix was still sort of gooey after 1 hours of baking and partial cooling. I decided to bake it about 15 minutes more but was distracted and it was probably more like 45 minutes until I checked it again. It was really a nice toasty brown and this time had a nice crunch to it when cooled. I think that baking long and slow until crispy was the key to a good end product and I definitly would recommend doing that as opposed to stopping at just one hour.
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A really good recipe that you can change to suit your own personal tastes. I used a rolled...