Servings: 12

3 cups large flake oats 3 cups large flake oats
⅓ cup raw pumpkin seeds ⅓ cup raw pumpkin seeds
¼ cup raw wheat germ or oat bran ¼ cup raw wheat germ or oat bran
⅓ cup chopped walnuts or pecans ⅓ cup chopped walnuts or pecans
¼ cup unsweetened coconut ¼ cup unsweetened coconut
2 TBSP canola or vegetable oil 2 TBSP canola or vegetable oil
2 TBSP agave syrup or maple syrup 2 TBSP agave syrup or maple syrup
1 tsp cinnamon 1 tsp cinnamon
½ tsp ground ginger ½ tsp ground ginger
grated zest of 1 orange grated zest of 1 orange
¼ cup chopped dried apricots ¼ cup chopped dried apricots
¼ cup chopped dried cranberries ¼ cup chopped dried cranberries

Preheat oven to 300°F and spray a rimmed cookie sheet with non-stick spray.
Stir together all ingredients except the apricots and cranberries in a bowl. Spread evenly on the cookie sheet.
Bake, stirring once, until golden brown, about 25 minutes.
After out of the oven stir in the apricots and cranberries. Store in an airtight container.