Adapted from Blueprint magazine
4 c rolled oats
1 c large-flaked coconut (if using finely shredded, use 1/2 cup)
1/2 c sliced almonds
3 T sesame seeds
1/2 t cinnamon
1/2 t cardamom
1/4 t ground ginger
pinch fresh-ground nutmeg
1/4 t salt
1/4 c canola or safflower oil
1/4 c brown sugar
3 T honey
1 t vanilla extract
Preheat oven to 300° and put oats in a large glass baking dish or roasting pan. Toast the oats for 20 minutes, stirring every 5 minutes.
In a large bowl, combine oats with the other dry ingredients. Stir well to combine.
In a small saucepan, combine oil, sugar and honey. Bring to a boil, stirring constantly. Remove from heat and stir in vanilla. Pour the sugar mixture over the oat mixture, stirring and tossing until coated. Pour into the baking pan, and bake for 20 – 25 minutes, stirring every 5 minutes, or until ingredients are golden brown and smell delicious.
Store in an air-tight container for up to a week.