Ingredients

  • 4 cups large-flake rolled oats
  • 1/2 cup pecan halves, coarsely chopped
  • 1/2 cup slivered almonds
  • 1/2 cup chopped dried apples
  • 1/2 cup chopped dried pears
  • 1/3 cup chopped hazelnuts
  • 1/3 cup dried cranberries
  • 1/3 cup raisins
  • 1/4 cup pumpkin seeds
  • 2 tbsp flax seeds
  • 2 tbsp packed brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/3 cup liquid honey
  • 1/4 cup canola oil or butter, melted
  • 1/4 tsp salt
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cinnamon

Method

Combine oats, pecans, almonds, apples, pears, hazelnuts, cranberries, raisins, pumpkin seeds, flaxseeds and brown sugar.

In saucepan, warm together applesauce, honey, oil, salt, ginger and cinnamon over medium heat until thinned, about 3 minutes. Pour over oat mixture; toss to coat.

Spread evenly on 2 greased or parchment paper–lined rimmed baking sheets. Bake in 325°F oven, stirring every 10 minutes and rotating pans halfway through, until golden brown, 30 to 35 minutes. Let cool on rack. (Make-ahead: Store in airtight container for up to 3 weeks.)