The post-wedding brunch isn't complete without a batch of this hearty cereal.

  • Yield: Makes 4 cups

Source: Martha Stewart Weddings, Spring 2001


  • 2 cups rolled oats
  • 1/4 cup sunflower seeds
  • 1/4 cup wheat germ
  • 1 ounce whole almonds (about 1/4 cup)
  • 2 tablespoons whole-wheat flour
  • 3 tablespoons brown sugar
  • 1 1/4 teaspoons ground cinnamon
  • 1/4 cup plus 1 tablespoon canola oil
  • 6 tablespoons apricot nectar
  • 2 tablespoons honey


  1. Heat oven to 250 degrees. In large bowl, mix oats, sunflower seeds, wheat germ, almonds, flour, brown sugar, and cinnamon. Mix oil, nectar, and honey in a liquid measure. Pour over oat mixture; toss to mix. Spread onto baking sheet, and bake 2 hours, stirring every 45 minutes, until golden brown. When cool, store in an airtight container up to 2 weeks.

Cook's Notes

Pumpkin seeds can replace the sunflower seeds, and pecans can replace the almonds.


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