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Prep time 4 mins
Cook time 12 mins
Yield Makes 1 1/2 cups
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.


  • 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

How to Make It

  1. 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.

Southern Living Cook-Off Cookbook