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Hands-on Time
10 Mins
Total Time
1 Hour 5 Mins
Yield
Makes 6 cups
Photo: Iain Bagwell; Styling: Heather Chadduck

How to Make It

Preheat oven to 325°. Stir together first 5 ingredients in a large bowl. Add oats, pecans, and wheat germ, stirring to coat. Spread mixture in a lightly greased 15- x 10-inch jelly-roll pan. Bake 25 to 30 minutes or until toasted, stirring every 10 minutes. Cool completely in pan on a wire rack (about 30 minutes). Stir in chocolate. Store in an airtight container at room temperature up to 3 days, or freeze up to 6 months.

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