Servings: 6½ C

¼ unsweetened coconut flake ¼ unsweetened coconut flake
3 T flax oil + more for pan 3 T flax oil + more for pan
4½ C old fashioned oats 4½ C old fashioned oats
¼ flaxseed ¼ flaxseed
½ C pumpkin seeds ½ C pumpkin seeds
¾ C almond slices ¾ C almond slices
1 C apple cider 1 C apple cider
⅓ maple syrup ⅓ maple syrup
1 tsp cinnamon 1 tsp cinnamon
¼ tsp nutmeg ¼ tsp nutmeg
1 tsp salt 1 tsp salt
1 tsp vanilla 1 tsp vanilla
½ C dried cranberries ½ C dried cranberries
½ C dried digs, quartered ½ C dried digs, quartered
¼ C wheat germ ¼ C wheat germ

What oven to 350°F. Toast coconut flake, set aside.
Reduce oven to 300°F. Lightly oil two sheet pans. In a large bowl combine oats, flax seed, pumpkin seeds, wheat germ, and almonds.
In a small saucepan, bring apple cider to a boil, cook until liquid has reduced to about ½ C, about 7 minutes. Stir in oil, maple syrup, cinnamon, nutmeg, salt, and vanilla. Remove pan from heat and pour over oat mixture and mix thoroughly.
Divide mixture between pans and bake until golden brown, about 40 minutes, stirring every 15 minutes.
Transfer to bowl and stir in dried cranberries, figs, and coconut flake.

You can also bake for 25 minutes, put in bowl and add honey till well coated. Return to pan and bake another 15 minutes, stirring every 5 minutes.  You can also bake for 25 minutes, put in bowl and add honey till well coated. Return to pan and bake another 15 minutes, stirring every 5 minutes.