Serves: 12 servings
Source: Sliced Ginger
Ingredients:
- 3 Cups Gluten Free Rolled Oats
- 1 1/2 Cup Unsweetened Flaked Coconut
- 1/2 Cup Raw Almonds, roughly chopped
- 1/2 Cup Raw Walnuts, broken in halves
- 1/3 Cup Raw Pumpkin Seeds
- 2 Tbsp Chia Seeds, ground
- 1/3 Cup Raisins
- 1 Tsp Vanilla Extract
- 1 Tsp Cinnamon
- 2 Tbsp Coconut Oil
- 1/2 Cup Almond Butter
- 1/4 Cup Maple Syrup
- Fresh fruit, optional for garnish
Instructions:
- Preheat the oven to 300°C and line a baking tray with parchment paper.
- In a small pot heat the almond butter, coconut oil, maple syrup and vanilla extract on low until soft and well combined (about 5 minutes).
- In the meantime, in a large bowl mix the oats, coconut flakes, almonds, walnuts, pumpkin seeds, chia seeds and cinnamon. Pour the melted mixture into the dry ingredients and stir until coated.
- Spread the mixture on the baking tray in an even layer and bake for 20-25 minutes, stirring halfway. Keep an eye on it so it doesn’t burn (oven temperatures vary). It should become slightly crisp and have a golden colour when done. Remove from the oven and let cool.
- Once cooled add the raisins (or other dried fruit of choice) and mix. To serve, top with fresh fruit, almond milk or yogurt. It will keep up to two weeks in an airtight jar. Enjoy.