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Enjoy this recipe from 150 Best-Ever Cast-Iron Skillet Recipes.
Submitted by: from
1 c. quick-cooking oats, uncooked
1 c. old-fashioned oats, uncooked
1 c. sliced almonds
1/2 c. chopped walnuts
1/2 c. chopped pecans
1/2 c. wheat germ
1/4 c. oil
1/2 c. maple syrup
3/4 c. light brown sugar, packed
1 c. raisins
In a large bowl, mix oats, nuts and wheat germ; set aside. In a large cast-iron skillet over medium heat, combine oil, maple syrup and brown sugar. Cook, stirring constantly, until brown sugar melts and mixture just begins to bubble, about 3 minutes. Add oat mixture; stir to coat completely. Reduce heat to medium-low/. Cook, stirring occasionally, until mixture begins to sizzle and toast, about 3 to 4 minutes; be careful not to burn. Remove from heat; stir in raisins. Cool for 10 minutes; transfer to an airtight container. Will keep for up to 2 weeks. Makes about 7 cups. | |
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In a large bowl, mix oats, nuts and wheat germ; set aside. In a large cast-iron skillet over medium heat, combine oil, maple syrup and brown sugar. Cook, stirring constantly, until brown sugar melts and mixture just begins to bubble, about 3 minutes. Add oat mixture; stir to coat completely. Reduce heat to medium-low/. Cook, stirring occasionally, until mixture begins to sizzle and toast, about 3 to 4 minutes; be careful not to burn. Remove from heat; stir in raisins. Cool for 10 minutes; transfer to an airtight container. Will keep for up to 2 weeks. Makes about 7 cups. |
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