This recipe doubles easily (bake time will be the same). Use as a topping for ice cream, yogurt, or fruit for a quick dessert. It's good with milk for breakfast or as a snack, too.


Makes 1 1/2 cups

Recipe from

Oxmoor House

Recipe Time

Prep: 4 Minutes
Cook: 12 Minutes


2/3 cup uncooked regular oats
1/4 cup sweetened flaked coconut
1/4 cup sliced almonds
1 tablespoon toasted wheat germ
3 tablespoons light brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
Dash of salt


Combine first 5 ingredients in a medium bowl, stirring well. Whisk together oil, vanilla, and salt in a small bowl until blended. Pour over oat mixture, stirring until evenly moistened. Spread oat mixture in a 15- x 10-inch jellyroll pan lined with aluminum foil. Bake at 350° for 12 minutes, stirring after 10 minutes. Cool completely in pan. Stir well, and store in an airtight container.

Paula Mahagnoul, Faribault, Minnesota,

Southern Living Cook-Off Cookbook,

Oxmoor House

July 2004
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