This is an oldie but goodie from my very first cookbook - The Healthy College Cookbook. Over the years I've modified it (surprised?) and, this last time around, I gave it an interesting twist - making a reduction of the barley malt to substitute for the corn syrup.
3 cups rolled oats
1/2 cup sunflower seeds
1/2 cup chopped walnuts
1/2 cup chopped pecans
1/2 cup chopped almonds
3 tbsp butter, melted
2 tbsp vegetable oil
2 tbsp molasses
1/3 cup hot (but not boiling) water
1/4 cup barley malt
Preheat oven to 400ºF.
In a large bowl, combine the oats, seeds and nuts.
In a 2-cup, microwave proof measuring cup, combine the hot water and barley malt. Stir until dissolved. Place in the microwave and cook on high about 3 minutes - be careful to not boil over. Stir, then heat another 3 minutes or until reduced to 1/4 cup. In a separate bowl, combine the malt mixture with the butter, vegetable oil and molasses, stirring until well combined. Pour onto the oat mixture and stir until well coated.
Spread the mixture on a shallow baking pan. Bake about 15 minutes, stirring periodically, until it's dry.