1 cup walnut halves, coarsely chopped
1 cup sliced almonds
⅓ cup green pumpkin seeds or unsalted sunflower seeds
¾ cup maple syrup
¼ cup canola oil
1 teaspoon ground cinnamon
¼ teaspoon salt, optional
1 cup dried apricots, slivered
1 cup chopped pitted honey dates, optional
½ cup dried cranberries
1 Line a large rimmed baking sheet with parchment paper; or butter lightly; set aside.
2 In a large bowl, combine oats, walnuts, almonds and pumpkin seeds (or sunflower seeds, if using). In separate bowl, whisk together syrup, oil, cinnamon and salt, if using. Drizzle over oat mixture; toss to coat the nuts and flakes thoroughly.
3 Spread evenly in prepared baking sheet. Bake in centre of preheated 300F oven, stirring every 15 minutes, until evenly golden brown, about 70 minutes.
4 Scrape into large clean bowl; stir in apricots, dates, if using, and cranberries. Let cool. Store in an airtight container.
Stores for 2 weeks at room temperature or 1 month in freezer.
Yields about 9 cups
