Ingredients
4 cups rolled oats
2 cups raisins
1 12 cups coconut
12 cup honey
12 cup butter
2 teaspoons cinnamon
1 teaspoon vanilla
1 dash salt
Method
Sources
📖
Recipe1M+
dataset
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Milled whole oats — pancakes, muffins, cookies, porridge bread
Roll fresh oat flakes — porridge, granola, muesli from whole grain
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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combine oats, raisins and coconut in a large bowl; mix well and set aside. combine honey, butter, cinnamon, vanilla and salt in a microwave proof bowl and cook in microwave until butter and honey are melted. stir together then pour over oat mixture and toss until well blended. spread on a lightly greased cookie sheet. bake at 350 degrees for 20 minutes or until lightly golden. it will darken a little when it cools. stir half way through. remove and let cool.