Ingredients

• 1 egg white, slightly beaten
• 1/3 cup Séka Hills Estate Grown Arbequina Extra Virgin Olive Oil
• 1/4 cup firmly packed brown sugar
• 2 Tbsp honey
• 1 tsp Chinese 5-spice powder
• 1 1/2 tsp kosher salt
• 4 cups old fashioned oats (the cooks-in-five-minutes kind)
• 2 cups unsweetened, flaked coconut
• 1 cup sliced raw almonds
• 1/3 cup raw unsalted pumpkin seeds
• 1/3 cup raw unsalted sunflower seeds
• 1 1/3 cup diced apricots
• 1/3 cup diced, candied orange peel
• 1/2 tsp almond extract

Preparation

1. Heat oven to 300 degrees. Line two 10 x 15-inch rimmed baking sheets with baking parchment, set aside.
2. Using a very large bowl, combine the beaten egg white, honey, brown sugar, olive oil, 5-spice powder and salt. Mix thoroughly.
3. Add the old-fashioned oats, coconut, almonds, pumpkin seeds and sunflower seeds, and stir until completely coated.
4. Spread the oat mixture evenly onto the two prepared baking sheets.
5. Bake in the center of a pre-heated 300 degree oven for 10 minutes.
6. Remove from the oven, stir well and return to the oven for another 10 minutes or until browned to your taste.
7. Remove from the oven and pour immediately into a large mixing bowl to cool. Stir in the dried fruit, orange peel and almond extract.
8. Cool completely in the bowl, stirring occasionally. Store in an airtight container.

Makes approximately 10 cups.

Recipe Courtesy of Karen Yencich, April 2013