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Bob Chamberlin / Los Angeles Times

Now that Thanksgiving is out of the way, maybe we can talk about something that is really important: oatmeal. Let's be specific. What most Americans think of as "oatmeal" is really rolled oats. You know, the stuff that comes in ... Read more

Total time: 50 minutes, plus cooling time | Makes 16 cups
  • 1/2 cup vegetable oil
  • 1/2 cup light brown sugar
  • 1/2 cup maple syrup
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 4 cups old-fashioned rolled oats
  • 3 cups mixed chopped nuts (almonds, pecans, walnuts, pistachios, hazelnuts and pumpkin seeds)
  • 4 cups mixed chopped dried fruit (sour cherries, cranberries, apples, pears, apricots, raisins, dates)

Step 1Heat the oven to 325 degrees. Line two jellyroll pans with silicone mats or parchment.

Step 2In a saucepan over medium-low heat, heat the oil, sugar, syrup and salt until clear, stirring occasionally. Remove from the heat and stir in the vanilla extract.

Step 3Place the rolled oats and the mixed nuts in a large mixing bowl and pour the sugar mixture over. Stir with a spatula to coat the oats and nuts evenly. Divide the mixture between the lined jellyroll pans, patting with the back of a spatula to make thin, even layers.

Step 4Bake until golden brown, about 30 minutes, rotating the sheets and stirring halfway through.

Step 5Cool slightly before stirring in the dried fruit and storing. The mixture will keep in a tightly covered container at room temperature for at least a week.

Note: Adapted from Christine Moore's "Little Flower: Recipes From the Cafe.".


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