Ingredients
2 cups of old-fashioned oatmeal
1 cup coarsely chopped pecans
1/2 cup unsweetened coconut
1/2 cup bottom linseed
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated orange zest
3/4 cup honey
1/4 cup hard-packed light brown sugar
3 tablespoons of butter
2 teaspoons of real vanilla extract
1/2 teaspoon salt
1/2 cup Sun Maid Golden raisins
1/2 cup Sun-Maid Natural raisins
1/2 cup of banana chips
1/2 cup mini chocolate chips
Directions
Heating oven to 350 ° F Apply an 8 x 8 inch baking pan with parchment paper and then spray with Backspray; put aside.
On a 15 x 10 x 1 inch baking dish lay oatmeal, pecans and coconut. Bake, occasionally stir until lightly roasted (8 to 10 minutes). Remove from oven; Let cool down
Meanwhile, in 2-quart cooking pot, place honey, brown sugar, butter, vanilla and salt. Over medium heat, stir occasionally, bring to a boil; Cook for 1 minute and stir occasionally. Remove from heat Let cool
In large bowl place roasted oatmeal mixture, linseed, cinnamon and orange peel then pour hot honey syrup over and mix well. Add golden and dark raisins, banana chips and chocolate chips; Mix well.
Pour the mixture into the prepared pan and pat hard with wet hands. Bake for 25 to 30 minutes or until light brown. Remove from the oven and allow to cool for 2 to 3 hours before slicing.