- 4 cups old-fashioned oats
- 3 cups quick oats
- 1 cup pecans (whole or slightly cut)
- 1 cup walnuts (slightly cut)
- 1 cup almonds (whole, unroasted/unsalted with skins on, slightly cut)
- 1-2 T. butter
- 1 cup toasted wheat germ
- 1/2 cup nonfat dry milk
- 1/2 cup nutritional yeast
- 1/2 cup soy protein powder (Ellwood Thompson’s Natural Vanilla flavor is preferred)
- 1 cup honey (dark or clover honey is preferred)
- 1 cup oil (sunflower or canola)
- 1 t. vanilla extract
- salt to taste
On a 15″ jelly roll pan (or two regular slightly deep cookie sheets), spread out and mix the oats. Toast them until light golden in a 400-degree oven, stirring every couple of minutes to prevent burning at the edges. This usually takes about 10 minutes.
On a separate cookie sheet, spread out and mix the nuts. Dot the nuts with butter to your taste. Toast them until they smell good in the 400-degree oven, stirring to mix in the butter as it melts. This usually takes about 5 minutes. Remove the nuts from the oven and VERY lightly salt them to your taste.
In a very large bowl, add the toasted oat mixture. Then stir in the wheat germ, followed by the dry milk, yeast and protein powder.
Next, stir in the toasted nuts.
In a small bowl, whisk together the honey and the oil, then stir in the vanilla.
Drizzle the liquid mixture over the oat mix and blend thoroughly. It will be sticky, but not too wet.
Turn out the entire mixture onto the 15″ jelly roll pan and press evenly to the edges. The entire pan will be full to the brim.
Return the pan to the 400-degree oven and bake for 5-6 minutes. Watch it carefully because it burns very easily.
Remove from oven, and let cool THOROUGHLY in the pan. This is key.
Remove from pan with spatula and store in air-tight container.
Keep what you will eat within a week at room temperature. Store the reminder in the freezer until needed.