Servings: Makes 6 cups
2 cups rolled oats (not instant or quick-cooking)
1/2 cup shredded unsweetened coconut
1/2 cup black walnuts, coarsely chopped
1/2 cup dried mission figs, chopped
1/4 cup sesame seeds
3/4 cup honey
1/3 cup walnut oil
Preheat oven to 350°F. Line jelly roll pan with sides with parchment paper. Stir together rolled oats, coconut, walnuts, figs and sesame seeds. In separate bowl, combine honey and oil; whisk to combine. Pour over oat mixture; mix well. Spread evenly on prepared pan.
Bake 20 minutes; stir. Bake another 10 to 15 minutes or until light golden brown. Turn mixture onto large piece of foil; pat flat. Cool and break into chunks. Store at room temperature in tightly sealed containers or bags for up to 2 weeks. May also be stored longer in freezer.
Serve as an accompaniment with Wisconsin artisan and specialty cheeses, such as those pictured, Gorgonzola, Cheddar and Cranberry Chipotle Cheddar Cheese. Also good with earthy, soft cheeses such Wisconsin Limburger, Les Fréres, Aged Brick and Italico.