Preheat oven to 250. In a 10x15 (or larger) pan, bake all 6 c of oats for 10 minutes. Spread the oats out every few minutes. Turn up temp to 350 afterwards.

Combine remaining dry ingredients in a large mixing bowl. Add the oats when they are toasted. In a medium bowl, combine honey through marmalade/jelly. Mix well before adding to the dry ingredients. Easiest to use your hands to help combine all the ingredients. Press into a 9x13 pan sprayed with cooking spray. Bake for 10-15 minutes or until browned. Cut immediately and let cool before removing from the pan. Some can be a little crumbly, so I wrap them individually in plastic wrap and store in the refrigerator or freezer.

Definite modifications can be made, too. Soy or rice milk could be used instead of the skim, you can mess with the oil amount, type of jelly, or add 1/2 c of shredded coconut to the dry ingredients.

Makes 24. Enjoy!